ES2732904T3 - Reconstituted plant material and its use for packaging, wrapping and for food applications - Google Patents

Abstract

Use of a wrapping paper to wrap, flavor, or prepare food, in which the wrapping paper comprises a layer of a fibrous plant product and a plant extract applied thereto; in which the wrapping paper does not contain nicotine, aluminum, heavy metals and / or pesticides; wherein the flavoring transfers a specific aroma, flavor and / or taste to the food that is treated with the wrapping paper; and in which the wrapping paper inside the food is used in the preparation.

Description

DESCRIPTION

Reconstituted plant material and its use for packaging, wrapping and for food applications

Field of the Invention

The present invention relates to the use of a vegetable based wrapping paper to wrap food. Plants (raw materials) can be fruits, herbs, medicinal plants, tea, vegetables and / or spices. The invention further relates to its use as a packaging material.

Background of the invention

In order to improve the taste of the food or to give the food a specific flavor, herbs and spices are used for cooking, baking or the like. Generally, such flavoring substances are used loosely or in the form of a bundle, or in the form of powder or bouillon cubes. In order to achieve a specific flavor of the food, several spices or herbs should be mixed and applied to the food before or during cooking. Often, spices and herbs are only indirectly in contact with food, for example, since they dissolve or suspend in water or oil, or direct contact can only be guaranteed for a short period of time as flavoring substances lose their contact with food during the preparation process (for example, turning the meat in a pan). Therefore, a consistent flavor is often not possible, also in terms of intensity. In addition, it is possible that the food may lose its flavor during storage or transport. There is still a need to improve the taste of the food, in particular as regards the simplification of the flavoring process, improve the intensity of the flavor and maintain or alter the taste of the food even during storage or transport.

Summary of the invention

In this document, a wrapping paper for wrapping food is generally described, the paper comprising wrapping a layer of a fibrous plant product and a plant extract applied thereto.

In the present invention, the plant is selected, for example, from the group consisting of fruits, herbs, medicinal plants, tea, vegetables and / or spices, including mixtures thereof, such as, for example, mixtures of herbs, vegetables and / or spices.

A method for producing the wrapping paper is also described herein. For example, the method may comprise the steps of:

a) extract components from at least one plant with a solvent;

b) separating the soluble part (plant extract) from the non-soluble part (solid plant particles);

c) optionally, refine the non-soluble part;

d) preparing a sheet-like product of the non-soluble part;

e) optionally, concentrate the soluble part;

f) apply the soluble part of stage b) or concentrated soluble part of stage e) to the sheet of stage d); and g) drying the product of step f) to obtain the wrapping paper of the invention.

In one embodiment the invention relates to the use of a wrapping paper to wrap, flavor, or prepare food,

wherein the wrapping paper comprises a layer of a fibrous plant product and a plant extract applied thereto;

in which the wrapping paper does not contain nicotine, aluminum, heavy metals and / or pesticides;

in which the taste transfers a specific aroma, flavor and / or taste to the food that is treated with the wrapping paper; Y

in which the wrapping paper inside the meal is used in the preparation

This document also describes the use of wrapping paper to pack food and / or for transportation.

In one embodiment the invention relates to the use of the wrapping paper of the invention to treat food.

In a further embodiment the invention relates to the use of the wrapping paper of the invention to flavor the food.

In even a further embodiment the invention relates to the use of the wrapping paper of the invention to prepare food.

Brief description of the drawings

Figure 1 is a scheme illustrating the general principle of the use of the wrapping paper of the invention.

Figure 2a shows a food preparation before cooking that uses the wrapping paper as a papillote. Figure 2b shows the food preparation of example 2a after baking.

Figure 3a shows meat covered with wrapping paper after frying in a pan for 10 minutes.

Figure 3b shows the meat of figure 3a after cooking and removing the wrapping paper.

Detailed description of the invention

This paper describes a wrapping paper for wrapping food, the wrapping paper comprising a layer of a fibrous plant product and a plant extract applied thereto. Wrapping paper is a plant-based composition or product that is also called a plant composition. Hereinafter, the above-mentioned wrapping paper is often referred to as "wrapping paper (s)" or "products." The composition or herbal, vegetable, fruit, tea and / or spice bouquet is also called "mixture of herbs and spices." These terms are used interchangeably and are not intended to limit the invention.

As used herein, the term "vegetable" refers, likewise, to any living organism of the Plantae kingdom and includes plants described as cereals, fruits and vegetables, as well as parts of plants, such as roots, barks , seeds, stems, leaves, flowers and fruits.

In the products, the plant is selected, for example, from the group consisting of fruits, herbs, medicinal plants, tea, vegetables and / or spices, including mixtures thereof, such as mixtures of herbs and vegetables, herbs and fruits, vegetables and spices, fruits and spices or herbs and spices.

As used herein, a spice is a seed, fruit, root, dried bark or plant substance used primarily to flavor, color or preserve food. As used herein, herbs are any plant used to flavor, food, medicine, or perfume. Culinary use usually distinguishes herbs in terms of the green leafy parts of a plant (either fresh or dried), from a “spice”, a product of another part of the plant (usually dried), which includes seeds, fruits, bark, roots and fruits.

In relation to the present invention as regards the term "plant", however, any plant, such as roots, bark, seeds, stems, leaves, flowers and fruit, can be used.

Fruits, herbs, medicinal plants, tea, vegetables and spices are selected, for example, from artemisia, citronella, basil, chamomile, chives, cloves, coffee, coriander, dill, garlic, ginger, ginseng, gingko, jasmine , lavender, mint, orange blossom, oregano, parsley, rooibos, rose of a hundred leaves, rosemary, thyme, turmeric, sage, pepper, chili pepper, stevia rebaudiana, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, red tea, vanilla, green or red vine, violet and / or willow.

In some embodiments of the invention, the plant is selected, for example, from the group consisting of culinary herbs and spices such as:

ajowan, carambola seeds ( Trachyspermum ammi), wild tomato ( Solanum centrale), horse celery ( Smyrnium olusatrum), tin moth ( Alkanna tinctoria), melegueta pepper, mbongo spice ( mbongochobi), hepper pepper ( Aframomum danielli, A. citratum, A. exscapum), allspice ( Pimenta dioica), Angelica ( Angelica archangelica), anise ( Pimpinella anisum), myrtle anise ( Syzygium anisatum), achiato ( Bixa orellana), mastranzo ( Mentha suaveolens), asafetida ( Ferula assafoetida ), asarabacara ( Asarum europaeum), alquemila ( Geum urbanum), avocado leaf ( Peresea americana), Aprilla ( Berberis vulgaris and other Berberis spp.), basil, sweet ( Ocimum basilicum), basil, lemon ( Ocimum * citriodorum), basil, Thai ( O. basilicum var. thyrsiflora), purple basil ( Ocimum tenuiflorum), bay leaf ( Laurus nobilis), bay leaf, india, tejpat, tamalapatra of india, boldo ( Peumus boldus), borage ( Borago officinalis ), cardamom n egro ( Amomum subulatum, Amomum costatum), black mustard ( Brassica nigra), blue fenugreek, blue melilot ( Trigonella caerulea), brown mustard ( Brassica juncea), caraway ( Carum carvi), cardamom ( Elettaria cardamomum), carob ( Ceralonia siliqua) , gataria ( Nepeta cataria), bastard cinnamon ( Cinnamomum aromaticum), cayenne pepper ( Capsicum annuum), celery leaf ( Apium graveolens), celery seed ( Apium graveolens), periphery ( Anthriscus cerefolium), endive ( Cichorium intybus), chili pepper ( Capsicum spp.), Chives ( Allium schoenoprasum), myrrh, sweet myrrh ( Myrrhis odorata), coriander , coriander leaves, coriander herb ( Coriandrum sativum), cinnamon, Indonesian ( Cinnamomum burmannii), cinnamon, Saigon or Vietnamese ( Cinnamomum loureiroi), cinnamon, real or Ceylon ( Cinnamomum verum, C. zeylanicum) , white cinnamon (Canella), myrtle cinnamon (Backhousia myrtifolia), clary sage, clary sage (Salvia sclarea) clove (Syzygium aromaticum), coriander (Coriandrum sativum), balsamita (Tanacetum balsamita), oregano Cuban (Plectranthus amboinicus), cubeba pepper ( Piper cubeba), cotton weed ( Gnaphalium spp.), coriander, culangot, long coriander ( Eryngium foetidum), cumin ( cuminum cyminum), curry leaf ( Murraya koenigii), curry plant ( Helichrysum italicum), dill seed ( Anethum graveolens), dill herb ( Anethum graveolens), elderflower ( Sambucus spp.), epazote ( Dysphania ambrosioides), fennel ( Foeniculum vulgare), fenugreek ( Trigonella foenum-graecé), ( Sassa fras albidum), Chinese ginger, krachai, temu kuntji ( Boesenbergia rotunda), galanga major ( Alpinia galanga), minor galanga ( Alpinia officinarum), blue ginger ( Cyperus spp.), green grass nirk ( Allium tuberosum), garlic ( Allium sativum ), garlic leek ( Allium ampeloprasum var. ampeloprasum), ginger ( Zingiber officinale), emperor's cane ( Etlingera elatior) (Indonesia), gulf, Persian grass ( Heracleum persicum) (Iran), grains of paradise ( Aframomum melegueta), grain of Selim, Kani pepper ( Xylopia aethiopica) , Rustican radish ( Armoracia rusticana), Houttuynia cordatta (Vietnam), Huacatay, perigold ( Tagetes minuta), hyssop ( hyssopus officinalis), Indonesian bay leaf, daun salam ( Syzygium polyanthum), jasmine flowers ( Jasminum spp.), Jimbu ( Allium hypsistum) (Nepal), Common Juniper ( Juniperus communis), Kaffir Lime Leaves, Makrud Lime Leaves (Citrus Hystrix) (Southeast Asia), Kala Zeera (or Kala Jira), Black Cumin ( Bunium Persicum) (South from Asia), seeds of Kawakawa ( Macropiper excelsum) (New Zealand), kencur, galangal, kentjur ( Kaempferia galanga), keluak, kluwak, kepayang ( Pangium edule), kinh gioi, Vietnamese balm ( Elsholtzia ciliata la india) ( Garcinia indica) (Indian pastry), korarima, c Ethiopian ardamom, false cardamom ( Aframomum corrorima) (Eritrea), koseret leaves ( Lippia adoensis) (Ethiopia), lavender ( Lavandula spp.), lemongrass ( Melissa officinalis), lemongrass ( Cymbopogon citratus, C. flexuosus, and others Cymbopogon spp.), Lemon iron bark ( Eucalyptus staigeriana) (Australia), lemon myrtle ( Backhousia citriodora) (Australia), cedron ( Lippia citriodora), Leptotes bicolor (Paraguay and southern Brazil), minor calamine ( Calamintha nepeta) , parliament, calaminta (Italy), licorice, licorice ( Glycyrrhiza glabra), lime flower ( Tilia spp.), levistic ( Levisticum officinale), myristic ( Myristicafragrans), mahlab, cherry tree of Saint Lucia ( Prunus mahaleb), marjoram ( Origanum majorana), marshmallow ( Althaea officinalis), lentisco ( Pistacia lentiscus), mint ( Mentha spp.) 25 species, hundreds of varieties, mountain horopito ( Pseudowintera colorata) 'pepper wood' (New Zealand), hibiscus, abelmosco ( Abelmoschus moschatus), m ostaza black, plant mustard, mustard (Brassica nigra), mustard chestnut plant mustard, mustard (Brassica juncea), white mustard, mustard plant, mustard seed '(Sinapis alba), nasturtium (Tropaeolum majus ), absinthe, kalonji, agenuz, arañuela ( Nigella sativa), njangsa, ricinodendron ( Ricinodendron heudelotii) (East Africa), nutmeg ( Myristica fragrans), strawberry eucalyptus ( Eucalyptus olida) (Australia), oregano ( Origanum vulgare, O Heracleoticum, and other species), orris root ( Iris germanica, I. florentina, I. pallida), Pandano flower, kewra ( Pandanus odoratissimus) , pandano leaf, Pandano ( Pandanus amaryllifolius), paprika ( Capsicum annuum), paracress ( Spilanthes acmella, Soleracea) (Brazil), parsley ( Petroselinum crispum), pepper: black, white and green ( Piper nigrum), pepper, dorrigo ( Tasmannia stipitata) (Australia), long pepper ( Piper longum), mountain pepper , Cornish pepper ( Tasmannia lanceolata), peppermint ( Mentha piperata), peppermint, broadleaf ( Eucalyptus dives), perilla, shiso ( Perilla spp.), false pepper shaker ( Schinus molle), Pandanus amaryllifolius, Brazilian pepper or pink pepper ( Schinus terebinthifolius), quass ( Quassia amara) (bitter spice in snacks and some beers and strong wines), wild garlic, bear garlic ( Allium ursinum), rice grass ( Limnophila aromatica) (Vietnam), rosemary ( Rosmarinus officinalis), rue ( Ruta graveolens ), safflower ( Carthamus tinctorius), for yellow, saffron ( Crocus sativus), sage ( Salvia officinalis), Saigon cinnamon ( Cinnamomum loureiroi), minor pimpinela ( Sanguisorba minor), bells ( Orchis mascula), sassafras ( Sassafras albidum) , garden savory ( Satureja horlensis), savory ( Satureja montana), silfio, laser, laserpice (ancient Roman cuisine, ancient Greek cuisine), Japanese basil ( Perilla frutescens), aceas ( Rumex acetosa), acederilla ( Rumex aceto sella), peppermint ( Mentha spicata), tuberose ( Nardostachys grandiflora or N. jatamansi), star anise ( Illicium verum), adurion ( Rhus coriaria), asperilla ( Galium odoratum ), Szechuan pepper, Sichuan pepper ( Zanthoxylum piperitum ), tarragon ( Artemisia dracunculus ), thyme ( Thymus vulgaris), lemon thyme ( Thymus * citriodorus), turmeric ( Curcuma longa), vanilla ( Vanilla planifolia), Saigon cinnamon ( Cinnamomum loureiroi), coriander of Vientam ( Persicaria odorata), pepper ( Piper borbonense), wasabi ( Wasabia japonica), water pepper, spicy persicaria ( Polygonum hydropiper), water cress ( Rorippa nasturtium-aquatica), watt seeds (approximately 120 spp. Australian acacia), white mustard ( Sinapis alba), lolot ( Piper sarmenlosum) (Southeast Asia), serpol ( Thymus serpyllum), small flower oleander ( Epilobium parviflorum), savory ( Satureja montana), gaulteria ( Gaultheria procumbens), herb blessed, Bennet grass ( Geum urbanum), asperilla ( Galium odoratum), wormwood, absinthe ( Artemisia absinthium), yellow mustard ( Brassica hirta = Sinapis alba), Yerbabuena, any of four different species, many unrelated, Za'atar (herbs of the Origanum, Calamintha, Thymus, and / or Satureja), zedoaria ( Curcuma zedoaria ).

In some embodiments of the invention, the plant is selected from the group consisting of herbal teas and teas such as:

aniseed tea (seeds or leaves), centella asiatica, alcahofa tea, monarda, boldo, burdock, caraway tea, gataria tea, chamomile tea, Che Dang tea (Ilex causue leaves), Chinese faulty japonica tea , Chrysanthemum tea, cinnamon, coca tea, coffee leaf tea and coffee cherry tea, balsamino, lemon peel (including bergamot, lemon and orange peel), dandelion coffee, dill tea, tea Echinacea, elder, white mistletoe ( Viscum album), Essiac tea, fennel, gentian, ginger root, ginseng, goji, hawthorn, hibiscus, Ho Yan Hor herbal tea, honey bush, Moroccan, fish-scented herb, hydrangea tea ( Hydrangea serrata Amacha) , yiaogulan, kapor tea, kava root, kratom, kuzuyu, labrador tea, lapacho (also known as taheebo), lemongrass, ginger and lemon tea, lemongrass, luo han guo, licorice root, linden, mint , ladoritis tea, nimbus from India, ramie leaf, New Jersey tea, noni tea, corn tea, mint pennyroyal, pine needle tea, qishr, Red clover tea, Red raspberry leaf, tea roasted barley, roasted wheat, rooibos (rose hips), rose hips, hibiscus petals (hibiscus species; also known as bissap, dah, etc.), rosemary, artemis, California sage, sage, cherry petal tea, sage, Cacaolón, Escutellaria, (tea) from Sri Lanka, buckwheat tea, Especiabush ( Lindera benzoin), spruce tea, Rhus typhina, stevia, St. John's wort, tea plant ( Camellia sinensis), thyme, purple basil, holy basil, Uncaria tomentosa, commonly known as cat's claw, Valerian, verbena ( Vervains), vetiver, Chinese pumpkin, wong lo kat, sprinkler, and / or yarrow.

In some embodiments of the invention, the plant is selected, for example, from the group consisting of medicinal plants such as:

Azaí ( Euterpe oleracea, Alfalfa ( Medicago sativa), Arnica ( Arnica Montana, Asthma weed ( Euphorbia hirta), Astragalus ( Astragalus propinquus), Aprilla ( Berberis vulgaris), Belladonna ( Atropa belladonna, mirtillo ( Vaccinium myrtillus), bitter melon ( Momon bitter charantia), bitter leaf ( Vernonia amygdalina), bitter orange ( Citrus * aurantium), cimifuga ( Actaea racemosa), blessed thistle ( Cnicus benedictus), blueberry ( genus Vaccinium), burdock ( Arctium lappa), cat's claw ( Uncaria tomentosa ), cayenne ( Capsicum annuum), celery ( Apium graveolens), chamomile ( Matricaria recutita and Anthemis nobilis), governor ( Larrea tridentata), chasteberry ( Vitex agnus-castus), chili ( Capsicum frutescens), cinchona, clove ( Syzygium aromaticum), small candelilla ( Senna occidentalis), comfrey ( Symphytum officinale), large cranberry ( Vaccinium macrocarpon), dandelion ( Taraxacum officinale), female ginseng ( Angelica sinensis), elder ( Sambucus nigra), eucalyptus ipto ( Eucalyptus globulus), white mistletoe ( Viscum album), evening primrose ( Oenothera spp.), fenugreek ( Trigonella foenum-graecum), holy grass ( Tanacetum parthenium), flax ( Linum usitatissimum), garlic ( Allium sativum), ginger ( Zingiber officinale), ginkgo (ginkgo biloba), ginseng (Panax ginseng and Panax quinquefolius), goldenseal (Hydrastis canadensis), grapevine (Vitis vinifera), guava (Psidium guajava), hawthorn (specifically Crataegus monogyna and Crataegus laevigata), Hoodia (Hoodia gordonii ), horse chestnut (Aesculus hippocastanum), candadillo (Equisetum arvense), mullein (Piscidia erythrina or Piscidia piscipula), kava (Piper methysticum), qat, tongue devil (Amorphophallus konjac), kratom (Mitragyna speciosa), kanna (Sceletium tortuosum), lavender ( Lavandula angustifolia), lemon ( Citrus limon), licorice root ( Glycyrrhiza glabra), marigold ( Calendula officinalis), marshmallow ( Althaea officinalis), milk thistle ( Silybum marianum), Indian nimbus ( Az adirachta indica), noni ( Morinda citrifolia), oregano ( Origanum vulgare), papaya ( Carica papaya), mint piperita ( Mentha x piperita), Equinacea purpurea ( Echinacea purpurea), passionflower ( Passiflora), red clover ( Trifolium pratense), rombol ( Rosmarinus officinalis), sage ( Salvia officinalis), alharma ( also known as harmal) ( Peganum harmala), St. John's wort ( Hypericum perforatum), serenoa ( Serenoa repens), Thunder God Vine ( Tripterygium wilfordii), thyme ( Thymus vulgaris), purple basil ( Ocimum tenuiflorum or sacred basil), turmeric ( Curcuma longa), umckaloabo ( Pelargonium sidoides), Valerian ( Valerian officinalis), white willow ( Salix alba), and / or Holy grass ( Eriodictyon crassifolium).

As disclosed herein, mixtures of two or more of the aforementioned medicinal, herbal and / or culinary plants are also included as part of the invention.

In one embodiment of the invention, the plant is tea ( Camellia sinensis), which includes white tea, yellow tea, green tea, oolong tea, black tea, and / or red tea, and the like, which include mixtures or combinations thereof. .

In one embodiment, the wrapping paper comprises a layer of a fibrous plant product, in which the fibrous plant product comprises a combination of different plants.

In one embodiment, the wrapping paper comprises a plant extract, in which the plant extract comprises a combination of different plants.

In another embodiment, the wrapping paper comprises a layer of fibrous plant product and a plant extract applied thereto, in which the fibrous plant product comprises a combination of different plants and the plant extract also comprises a combination of different plants, or in that the fibrous plant product comprises a single plant and the plant extract comprises a combination of different plants, or in which the fibrous plant product comprises a combination of different plants and the plant extract comprises a single plant.

In another embodiment of the wrapping paper, the layer of fibrous plant product and the plant extract come from the same plant or from different plants.

In one embodiment of the invention, the fibrous vegetable product layer of the wrapping paper comprises at least 70% (by weight), at least 80% (by weight) or at least 90% (by weight) of a product fibrous vegetable from a plant.

In one embodiment of the invention, the plant extract comprises at least 70% (by weight), at least 80% (by weight) or at least 90% (by weight) of a plant extract from a plant. In another embodiment, the wrapping paper comprises at least 70% fibrous vegetable product.

A method of making the wrapping paper for wrapping food of the present invention is also described in the present description. For example, the method may comprise the steps of:

a) extract components from at least one plant with a solvent;

b) separating the soluble part (plant extract) from the non-soluble part (solid plant particles);

c) optionally refining the non-soluble part;

d) preparing a sheet-like product of the non-soluble part;

e) optionally concentrate the soluble part;

f) apply the soluble part of stage b) or concentrated soluble part of stage e) to the sheet of stage d); and g) drying the product of step f) to obtain the wrapping paper to wrap food.

One or more plant components (plant material or part of plant) such as, for example, stems, fragments, leaves, fine particles, dust and / or small parts, may initially be mixed with a solvent (for example, water and / or other compounds) at elevated temperatures. For example, various solvents that are miscible in water, such as alcohols (eg, ethanol), can be combined with water to form an aqueous solvent. The water content of the aqueous solvent, in some cases, may be greater than 50% by weight of the solvent. The water content can be 70%, 80%, 90% or 100%. Deionized water, distilled water or distribution water can be used. The amount of the solvent in the suspension can vary widely, but is generally added in an amount of about 75% to about 99% by weight of the suspension.

However, the amount of solvent may vary with the nature of the solvent, the temperature at which the extraction should be carried out, and the type of plant components.

After forming the solvent / mixture supplied from the plant, some or all of a fraction of soluble extracts of the supplied mixture can optionally be separated (eg, extracted) from the mixture. If desired, the aqueous solvent / plant-supplied mixture may be stirred during extraction by stirring, beating or otherwise mixing the mixture in order to increase the extraction rate. Normally, the extraction is carried out for about 0.5 hours to about 6 hours. In addition, although not required, the usual extraction temperatures range from about 10 ° C to about 100 ° C.

Prior to the extraction stage, an optional grinding or cutting stage can be used, in order to chop the plant or part of the plant and, therefore, to break the cell walls of the plant.

Once the insoluble residue fraction is separated from the plant solution, the soluble extract fraction can optionally be concentrated using any known type of concentrator, such as a vacuum evaporator. The soluble component may be highly concentrated. In addition, the concentrated or non-concentrated soluble extract fraction can be used in any desired manner. For example, the soluble extract fraction can be used as a flavoring material or a part can be added to the insoluble residue fraction.

Once extracted, the insoluble residue fraction can optionally be subjected to one or more mechanical refiners to produce a fibrous pulp. Some examples of suitable refiners may include disc refiners, conical refiners, and the like. The insoluble residue fraction can be used in any desired way. For example, the insoluble residue fraction can be used as a flavoring material, used to produce a wrapping paper according to the invention, which in the present description is also called reconstituted plant material.

To produce a wrapping paper, the fraction of insoluble waste is transferred to a papermaking station. The papermaking station includes a forming apparatus, which may include, for example, a training cable, gravity drain, suction drain, felt press, Yankee dryer, drum dryers, etc. In general, the insoluble residue fraction may be in the form of a paste. In the forming apparatus, the paste is placed on a cable tape that has a sheet-like shape. Excess water is removed using gravity drain, suction drain, presses, and dryers. Then, if desired, a part of the soluble extract fraction can be reapplied to the insoluble residue fraction, either on one side of the insoluble residue fraction or on both sides thereof. When the insoluble residue fraction is recombined with the soluble extract fraction, the resulting plant product is generally referred to as "reconstituted plant material."

The reconstituted plant material can generally be formed in a variety of ways. For example, strip casting can be used to form the reconstituted plant material. Normally, strip casting employs a suspension of finely divided plant parts mixed with a binder such as rubber Arabic, guar gum, alginate, xanthan, cellulose and cellulose derivatives (such as carboxymethyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC)), pectins or starch that is coated on a steel band and then dried. The method can be performed according to a procedure similar to the conventional tobacco reconstitution procedure, which is described, for example, in U.S. Patent Nos. 3,353,541; 3,420,241; 3,386,449; 3,760,815; and 4,674,519. The method of producing the products can also be carried out by a papermaking process, in order to reconstitute any plant component (such as stems, fragments, leaves, fine particles, dust and / or small parts) into a product similar to paper. Some examples of such procedures are described in U.S. Patent Nos. 3,428,053; 3,415,253; 3,561,451; 3,467,109; 3,483,874; 3,860,012; 3,847,164; 4,182,349; 5,715,844; 5,724,998; and 5,765,570. For example, the formation of products using papermaking techniques may involve the steps of mixing fruits, herbs, medicinal plants, tea, vegetables and / or spices with water, extracting the soluble components thereof, concentrating the soluble components, refine fruits, herbs, medicinal plants, tea, vegetables and / or spices, network, reapply concentrated soluble components, dry, and thresh.

In the method described herein, more specifically with respect to the non-soluble part (solid plant particles) used in providing the non-impregnated fibrous web, that is, the sheet-like product in step d), the plant is not tobacco, wood pulp, cotton, textiles, jute linen, Indian hemp, hemp, Trichostigma octandrum , kenaf, nettle, ramie, abaca, bamboo fiber, banana (especially banana bark), African hemp, coir (fiber from from the cocoa shell), esparto, henequen, kapok, asclepia, papaya, phormium (“New Zealand flax”), sisal, raffia, bag, pineapple, aibika or yucca. However, a mixture of a plant mentioned herein may be used in connection with the present invention with any of the aforementioned plants. In addition to the materials listed above, other materials may also be added to improve the physical characteristics of the product, for example, cellulose derivatives such as methylcellulose, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), starch and starch derivatives such as starch oxidatively degraded, polysaccharides (and their derivatives) such as pectins, gelatins, guar gum, agar, alginates, carrageenans, or synthetic fibers such as those made of vinyl chloride or vinyl acetate, polyethylene, polypropylene, polyesters.

Once removed, the solid, non-soluble part may optionally be subjected to one or more mechanical refiners to produce a fibrous pulp. Some examples of suitable refiners may include disc refiners, conical refiners, and the like, which are well known to one skilled in the art. The pulp from the refiner can then be transferred to a papermaking station (not shown) that includes a forming apparatus, which may include, for example, a training cable, gravity drain, suction drain, press felt, Yankee dryer, drum dryers, etc. In such a forming apparatus, the paste is placed on a cable tape that has a sheet-like shape and the excess water is removed by gravity drainage and suction and press drainage. Once separated from the non-soluble part of the plant solution (plant extract), the soluble part can optionally be concentrated using any known type of concentrator, such as a vacuum evaporator.

A moisture resistance agent can be added to the fibrous part in order to reduce a possible degradation of the reconstituted material when it comes into contact with a liquid (for example, water), such as after infusion into water. Any suitable moisture resistance agent, selected, can be used for food and kitchen paper applications such as polyamide-epichlorohydrin resins, polyamine-epichlorohydrin resins, poly (aminoamide) epichlorohydrin resins, urea-formaldehyde resins; melamine-formaldehyde resins; alkyl cetene dimer; alkyl succinic anhydride; polyvinylamines; oxidized polysaccharides (such as oxidatively degraded starch); glyoxalated polyacrylamide resins; polyimines such as polyethyleneimine. Moisture resistance agents are known to those skilled in the art and are described in component regulations, such as BFR (Bundesinstitut für Risikobewertung) XXXVI and B ^f R XXXVI / 1 and BFRXXXVI / 2 or FDA (Food & Drug Administration) 21 CFR 176.170, FDA 21 CFR 176.110, FDA 21 CFR 176.120, FDA 21 CFR 176.1180. The moisture resistance agent is used, for example, in an amount of about 0.1% by weight to about 20% by weight, preferably from about 1% by weight to about 10% by weight, more preferably of about 5% by weight. The moisture resistance agent is preferably added to the fibrous part when or before making the sheet-like product (see step d) above).

The water used for extraction can be hot water, preferably from about 30 to 100 ° C, from 40 to 90 ° C, or from 50 to 80 ° C, or more preferably from about 70 ° C.

The coating ratio of the soluble part on the fibrous web can be from about 5% to 80% (by weight), from 10 to 70% (by weight), or more preferably between 20 and 50% (by weight ). The ratio of coating or soluble part that can be added back to the base network (fibrous network) is similar to the part of soluble material contained in and extracted from the original plant (called "usual level").

The base weight of the final product can be adjusted during the preparation process, so that it is suitable for the intended purpose. For example, in one embodiment, the base weight of the final product may be between about 20 to about 300 g / m2 (dry base), more preferably between about 70 g / m2 and about 300 g / m2. In a further embodiment, the base weight of the final product can be between approximately 90 and approximately 150 g / m2, such as for example between approximately 90 and approximately 120 g / m2.

The extraction time depends on the fruits, herbs, medicinal plants, tea, vegetables and / or spices subjected to the extraction procedure. The extraction time may be about 15 to 60 minutes, preferably 45 minutes.

In the method described herein, the extraction stage can be performed using components of a combination of plants, or the extraction stage can be performed using components of a single plant. The extraction can also be carried out by means other than the use of hot water, specifically by extraction with supercritical gases, such as carbon dioxide, or using, for example, ethanol, hexane, acetone, R134a (1,1,1,2- tetrafluoroethane), carbon dioxide and hydrofluorocarbons. Extraction can be carried out using at least one solvent at room temperature and under atmospheric pressure. Extraction can also be done using a mixture of different solvents. Extraction can be carried out using at least one solvent, such as for example R134a or carbon dioxide, at different temperatures and at different pressures and different states (liquid or gas). For example, extraction can be performed using solvents in a liquid state (such as solvents that are volatile or nonvolatile at room temperature), in a subcritical state (such as water at a temperature above 100 ° C and a pressure above 1 bar), or in a supercritical state (such as carbon dioxide at a temperature above 31 ° C and a pressure above 73 bar).

Certain plants may require specific extraction conditions (time, temperature, solid / liquid ratio) due to the components contained therein, which may be temperature sensitive or should not be subject to certain extraction conditions. For example, lycopene extraction from tomatoes should be done using specific enzymes to release the product from the cells of tomatoes.

Processing assistants, such as pH modifiers (such as, for example, NaOH or organic acids), microwaves, pressure, ultrasound, enzymes such as for example proteases, amylases, cellulases, and / or pectinases, can be used to improve extraction. Provided that "extraction" is referred to herein, the term includes the aforementioned alternative means of extraction. The extraction used can be carried out continuously or discontinuously. Extraction conditions are known to those skilled in the art and are described in usual textbooks, such as Handbook of Separation Techniques for Chemical Engineers, third edition (March 1997), Philip A. Schweitzer, McGraw-Hill Inc.

Extraction and / or pressing can be done using at least part of the plant material, natural, frozen or dried, or selected from roots, bark, seeds, stems, leaves, flowers and fruit.

The separation of the soluble part (plant extract) from the non-soluble part (solid plant particles) can be done by separating the liquid phase from the solid phase, such as by filtration, with or without pressure, by centrifugation or other methods commonly used in the laboratory and that known to the person skilled in the art.

In the method described herein where a mixture or combination of plants is used, the non-soluble part of the plant is mixed with the non-soluble part of at least one additional plant before preparing the sheet. In the method described herein, you can use the soluble part of step b) or concentrated soluble part of step e), which is mixed with the soluble part or concentrated soluble part of at least one additional plant before applying the part soluble or soluble part concentrated to the sheet.

For certain applications, it is desirable to adjust the composition by adding or removing ingredients or components to or from the plant extract and / or the non-soluble part of particles before producing the final product of the invention. Such adjustment can be made to modify / improve chemical, physical and / or sensory characteristics of the finished product.

Methods are also described herein, which further comprise the step of adding or removing ingredients from the soluble part (plant extract) and / or from the non-soluble part (solid plant particles) before applying the soluble part of step b ) or concentrated soluble part of stage e) to the sheet of stage d).

The sheet or sheet-like product that is obtained in step g) can be provided as a fibrous net or net. The sheet or net similar product can be used in different sizes and shapes. For example, the fibrous net or net can be wound on a reel or coil so that the user can unwind the necessary size of the fibrous net or net and cut it of any convenient size. In some cases, the composition of step g) is further cut or broken into small shapes shaped regularly or irregularly. Alternatively, the composition is carried or formed in any desired shape, dimension and format, such as sheets, sheets (or sheet-like shapes), sticks, bands, containers, cups, bags, papillotes, bowls, jars, teapots, bottles or the like, straws or tubes, discs or sheets and the like. The wrapping paper can be in the form of sheets, foils, bags, such as a box and / or papillote.

In addition to cutting or breaking the fibrous web or sheet to a desired size and / or shape or molding them to give a desired size and / or shape, it can be dried to the desired final moisture content.

For example, the wrapping paper can be provided in separate sheets having an area of about 0.1 m2 to about 0.3 m2, such as about 0.1 m2 to about 0.25 m2 or about 0.1 m2 to approximately 0.2 m2 The individual sheets can have a size according to ISO 216, such as A4 or A5.

Wrapping paper can be provided in the form of cardboard, such as corrugated cardboard. The thickness of such cartons can be adjusted during the preparation stage. Cardboard wrapping paper can be provided in any shape and size. For example, the cardboard can be folded to give a particular body in which the food can be placed. For example, the cardboard can be folded to give a box, a housing, a cylinder, and the like.

According to the present invention, the plant is selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables and spices, including mixtures thereof, such as mixtures of herbs and vegetables. In one embodiment, fruits, herbs, medicinal plants, tea, vegetables and spices are selected, for example, from artemisa, citronella, basil, chamomile, chives, cinnamon, cloves, coffee, coriander, dill, fenel, garlic, ginger, ginseng, gingko, jasmine, bay leaf, lavender, mint, orange blossom, oregano, parsley, rooibos, hundred-leaf rose, rosemary, thyme, turmeric, sage, pepper, chili pepper, rebaudian stevia, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, red tea, vanilla, green or red vine, violet and / or willow.

In some embodiments of the invention, the plant or mixture of plants is selected from the list described above.

Also described herein is a fibrous network comprising from about 5% to about 100% (by weight)), preferably from at least 10%, to at least 20%, at least 30%, at minus 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, or 100%, of fibers from fruits, herbs, medicinal plants, Tea, vegetables and / or spices. The fibrous network may further comprise cellulose and / or synthetic fibers, and fibers of fruits, herbs, medicinal plants, tea, vegetables and / or spices in a ratio of, for example: 40/60 (by weight), 60/40 (by weight), 80/20 (by weight) or 20/80 (by weight).

The fibrous network can be obtained by the method described herein, specifically as an intermediate product in step d) or step g) of said method.

The fibrous network may further comprise a coating or impregnation with a soluble part (vegetable extract) of vegetables, fruits, herbs, medicinal plants, or tea. The coating or impregnation is obtained by various methods known to those skilled in the art, such as applying to or treating the fibrous web or sheet-like structure with a plant extract, such as in a bath or by means of special application, such as elements Spray In addition, various additional ingredients, such as flavor or color treatments, can also be applied to the network. If applied with the soluble part and / or other ingredients, the fibrous laminate can then be dried using, for example, a tunnel dryer, to provide a sheet having a usual moisture content of less than 20% by weight, and particularly from about 9% to about 14% by weight. The coating or impregnation of the fibrous web, that is, wrapping paper, can be carried out on one side or on both sides thereof.

Therefore, a coated or impregnated fibrous network is also described herein, which can be obtained by the method described herein, specifically in step g).

In one embodiment the present invention relates to the use of wrapping paper to treat food. Treating, in the sense of the present invention means any contact between the wrapping paper and the food. For example, treating food involves wrapping, covering or packaging the food with the wrapping paper, but it is not limited to that. In one embodiment, "cover" describes wrapping in a less tight manner, such as simply covering the food with the wrapping paper or putting the food on the wrapping paper. An example for such an action of covering or simply putting the food on it is, but is not limited to, the use of conventional baking paper, which generally only comes into contact with one side of the food that is directly on the food paper. to bake.

During the treatment procedure the food can be flavored, as will be explained in more detail below. Therefore, a further embodiment of the present invention relates to the use of wrapping paper to flavor food. "Flavoring" in the sense of the present invention means transferring or providing a specific aroma, flavor and / or taste to the food that is treated with the wrapping paper. The flavoring process will generally take place in the manner described below to wrap the food with the wrapping paper.

The invention specifically relates to the use of a wrapping paper to wrap food. The term "wrapping paper" within the meaning of the present invention includes any form of paper and any suitable use thereof to flavor food. For example, the wrapping paper can be used as a conventional baking paper as explained above or to wrap lightly and / or tightly around the food or can be provided in the form of a bag, papillote or box or any other suitable form as will be described below. When used as a bag, papillote or box the food can be placed inside the bag, papillote or box. Generally, there is no limitation with respect to the use of wrapping paper, that is, in a folded or unfolded manner, or for what purpose of flavoring.

In one embodiment of the invention, the wrapping paper is used to release and / or transfer aroma, flavor and / or taste of fruits, herbs, medicinal plants, tea, vegetables and / or spices to the food that is wrapped therewith. This is done in order to provide a specific aroma, flavor and / or taste to the food that supports and / or changes the natural taste or taste of the food. The wrapping paper serves as a carrier of the respective aroma, taste and / or taste (as explained above) and transfers them to the food wrapped with the wrapping paper of the invention. The transfer of aroma, flavor and / or taste is done either by direct contact of the wrapping paper and the food without any additional procedure or, additionally, by subjecting procedures to the wrapped food, for example, cooking, frying, toasting, placing on barbecue, baking wrapped food, or the like. In the sense of the present invention, "without any additional procedure" means that the wrapping paper is wrapped around the food and stored for a specific period of time.

In a further embodiment of the present invention, different wrapping papers are used at the same time to wrap the food in order to provide different aromas and / or tastes to the food. As explained above, it is also possible that the wrapping paper, as such, combines different flavors depending on the respective preparation procedure. Specific flavor combinations can be adjusted depending on the food to be wrapped and, therefore, savored.

In another embodiment of the present invention, in addition to the purposes of flavoring, the wrapping paper can also be used in order to change the color of the food. The characteristics of giving color depend on the materials used in the wrapping paper, that is, the fibrous vegetable product and the vegetable extract applied thereto. Also, the original color of the food influences the final color of the processed food with the wrapping paper. It is also possible to obtain different colors for the food in case of using different wrapping papers at the same time in the wrapping procedure.

Generally, any type of food that must have an altered or improved aroma, taste and / or taste can be wrapped with the wrapping paper of the invention. For example, the food that can be wrapped with the wrapping paper of the invention can be selected from meat, fish, cheese, pastries, insects, vegetables, fruits, or the like.

In one embodiment of the invention, meat of any type of meat that is consumed in the respective region of the planet can be selected. For example, the meat can be selected from veal, pork, chicken, lamb, sheep, elk, reindeer, Canadian deer, turkey, deer, rabbit, duck, goose, ostrich, and / or horse, but not limited to them. The meat can be used in any suitable form, such as, but not limited to, in strips, in the form of sausages, cut into small pieces, roasted, or the like.

In one embodiment of the invention, fish of any type of edible fish can be selected, such as, but not limited to, based, sole, hake, sea bream, smelt, trout, rainbow trout, American clam, blue crab, yellow rock crab, Frog crab, sepia, Virginia oyster, Japanese oyster, anchovy, herring, buffalo cod, moi fish, orange watch, ocean perch, Nile perch, Perca flavescens, European flat oyster, sea urchins, mackerel, sea bass, striated sea bass hybrid, sea bream, cod, sea bass, whiting, blue hake, pollock, sebaste, salmon, snapper, tilapia, turbot, Sander vitreus, lake corregono, caddids, radian, prawn, black cod, stripe, mussels, salvelino, carp, catfish , San Pedro fish, grouper, halibut, monkfish, flounder, common sole, sturgeon, golden tile, breastplate, Seriola quinqueradiata, haliótidos, conch shells, octopus, barramundi, sponge cake, myrtle, cape pink, golden, real moon, mako shark swordfish at n, barracuda, sea bass, cobia, umbrina of the Pacific, eel, blue marlin, mullet, red salmon communist, and the like.

In one embodiment of the invention, cheese of any type of cheese made from milk from cows, buffaloes, goats or sheep can be selected. Examples of cheese are, but are not limited to, camembert, gouda, edamer, feta, brie, cheddar, manchego, provolone, stilton, cream cheese, and the like.

In one embodiment of the invention a pastry product can be selected from sweet or savory pastry products. Examples of such bakery products are, but are not limited to, bread, pretzels, cookies, cakes, waffles, and the like.

In one embodiment of the invention, the vegetables may be selected from, but not limited to, joy ( Amaranthus cruentus ), caterpillar ( Eruca sativa), beet ( Beta vulgaris subsp. Vulgaris), bok choy (E = l ^ i Brassica rapa group Chinensis), borage ( Borago officinalis), turnip ( Brassica rapa subsp. Rapa), Brussels sprouts ( Brassica oleracea group Gemmifera), cabbage ( Brassica oleracea group Capitata), pig grass ( Hypochaeris radicata), celery ( Apium graveolens), lettuce ( Lactuca sativa var. asparagine), chaya ( Cnidoscolus aconitifolius subsp. aconitifolius), stellar ( Stellaria), endivia ( Cichorium intybus), malva crespa ( Malva verticillata), chrysanthemum leaves ( Chrysanthemum coronarium), wild colza ( Brassica) , common purslane ( Portulaca oleracea), canon ( Valerianaella locusta), lunch ( Lepidium sativum), dandelion ( Taraxacum officinale), dill ( Anethum graveolens), endivia ( Cichorium endivia), ash ( Chenopodium album), eagle fern ( Pteridium aquilinum, Athyrium esculentum), ribbed squash ( Telfairia occidentalis), arugula ( Eruca sativa), colic herb ( Inula crithmoides), asparagus of the poor ( Chenopodium bonus-henricus), yantén mayor ( Plantago major), Chinese cabbage

( Gai Lan 3MÍÉ Brassica rapa group Alboglabra), kale ( Brassica olerácea group Acephala), Japanese spinach ( Brassica rapa Pervidis or Komatsuna group ), baobab ( Adansonia spp.), Water leaf ( Talinum fruticosum), canon ( Valerianaella locusta), ash ( Chenopodium album), Santa Barbara grass ( Barbarea verna), lettuce ( Lactuca sativa), fish-scented grass ( Houttuynia cordatta), Malabar spinach ( Basella alba), gregue ( Corchorus olitorius, Corchorus capsularis), purslane Cuba, Japanese mustard greens ( Brassica rapa Nipposinica group ), d = t *

White mustard ( Sinapis alba), Chinese cabbage ( Siu Choi "S ^ Brassica rapa Pekinensis group ), New spinach

Zeeland ( Tetragonia tetragonioides), armuelle ( Atriplex hortensis), white Chinese vegetables ( Bok Choy ^ 55 Brassica rapa Chinensis group ), tooth grass ( Acmella oleracea), pea ( Pisum sativum), carmine herb ( Phytolacca americana), escarole ( Cichorium intybus), sea fennel ( Crithmum maritimum), colleja ( Silene inflata), beet ( Beta vulgaris subsp. Maritima), sea cabbage ( Crambe maritima), Sierra Leone bologi ( Crassocephalum spp.), Love flower ( Celosia argenté) , aceas ( Rumex acetosa), spinach ( Spinacia oleracea), purslane ( Portulaca oleracea), chard ( Beta vulgaris subsp. cicla var. flavescens), tatsoi ( Brassica rapa group Rosularis), turnip greens ( Brassica rapa group Rapifera), watercress of water ( nasturtium officinale), seri ( Ipomoea aquatica), wheat flour ( Triticum aestivum), purslane of Cuba ( Claytonia perfoliata), yarrow ( Achillea millefolium), yao choy ( cariola,

raps, 'íí Brassica napus), avocado ( Persea americana), pepper ( Capsicum annuum), bitter melon ( Momordica charantia), guatila ( Sechium edule), cucumber ( Cucumis sativus), pumpkin ivy ( Coccinia grandis), eggplant ( Solanum melongena ), sponge paste ( Luffa cylindrica), olive tree ( Olea europaea), pumpkin ( Cucurbita spp.), pumpkin ( Cucurbita spp.), sweet corn also known as corn; also known as millo (Zea mays), pepper ( Capsicum annuum Grossum group ), tinda ( Praecitrullus fistulosus), green tomato ( Physalis philadelphica), tomato ( Solanum lycopersicum var), vanilla ( Vanilla spp.), wild pickle ( Cucumis anguria) , Chinese squash ( Benincasa hispida), zucchini ( Cucurbita pepo), artichoke ( Cynara cardunculus, C. scolymus), broccoli ( Brassica oleracea), caper ( Capparis spinosa), cauliflower ( Brassica oleracea), cucumber flowers ( Cucurbita spp.) , pumpkin flowers ( Cucurbita spp.), legume potato ( Celery americana), bean ( Vigna angularis), cowpea ( Vigna unguiculata subsp. unguiculata), chickpea ( Cicer arietinum), beans ( Phaseolus vulgaris), moringa ( Moringa oleifera), zarandaja ( Lablab purpureus), bean ( Vicia faba), chickpea ( Cicer arietinum), green bean ( Phaseolus vulgaris), guar ( Cyamopsis tetragonoloba), Doric cavallino ( Macrotyloma uniflorum), almorta ( Lathyrus sativus), lentil ( Lens culinaris), pallar ( P haseolus lunatus), moth bean ( Vigna acontifolia), mung ( Vigna radiata), abelmosco ( Abelmoschus esculentus), pea ( Pisum sativum), peanut ( Arachis hypogaea), guandú ( Cajanus cajan), rice bean ( Vigna umbellata), ayocote ( Phaseolus coccineus), look at it ( Pisum sativum var. macrocarpon), cometode ( Pisum sativum var. saccharatum), soybeans ( Glycine max), tarwi ( tarhui, chocho; Lupinus mutabilis), tépari beans ( Phaseolus acutifolius), black beans ( Vigna mungo), velvet beans ( mucuna pruriens), beans winged ( Psophocarpus tetragonolobus), Yardlong beans ( Vigna unguiculata subsp. sesquipedalis), asparagus ( Asparagus officinalis), thistle ( Cynara cardunculus), celery turnip ( Apium graveolens var. rapaceum), celery ( Apium graveolens), chives ( Allium) elephant garlic ( Allium ampeloprasum var. ampeloprasum), Florence fennel ( Foeniculum vulgare var. ulce), garlic ( Allium sativum), chive garlic ( Allium tuberosum), wild cabbage ( Brassica oleracea group Gongylodes), leek ( Allium ampeloprasum var. kurrat ), lemongrass ( Cymbopogon citratus), garlic porro ( Allium porrum), sacred lotus ( Nelumbo nucifera), nopal ( Opuntia ficus-indica), onion ( Allium cepa), pearl onion (A. ampeloprasum var. sectivum or A. ampeloprasum group 'onion pearl '), onion potato ( Aggregatum group of Allium strain ), wild asparagus ( Ornithogalum pyrenaicum), spring onion ( Allium wakegi), shallot ( Allium cepa of the Aggregatum group), tree onion ( Allium proliferum), scallion ( Allium fistulosum), wild leek ( Allium tricoccum), ahipa ( Pachyrhizus ahipa), Creole celery ( Arracacia xanthorrhiza), bamboo shoots ( Bambusa vulgaris and Phyllostachys edulis), chard ( Beta vulgaris subsp. vulgaris), burdock ( Arctium lappa), broadleaf arrowhead ( Sagittaria latifolia), camaia ( Camassia), canna ( Canna spp.), carrot ( Daucus carota), cassava ( Manihot esculenta), Chinese artichoke ( Stachys affinis) , white radish ( Raphanus sativus group Longipinnatus), tuberous pea ( Lathyrus tuberosus), Telinga Amorphophallus_paeoniifolius potato , red banana ( Ensete ventricosum), galangal ( Alpinia galanga), ginger ( Zingiber officinale), parsley root ( Petrosel varumumum . tuberosum), rustican radish ( Armoracia rusticana), tupinambo ( Helianthus tuberosus), jicama ( Pachyrhizus erosus), cubio ( Tropaeolum tuberosum), parsnip ( Pastinaca sativa), castanet ( Conopodium majus), potato ( Solanum tuberosum), nabo ( Psoralea esculenta), radish ( Raphanus sativus), kohlrabi ( Brassica napus Napobrassica group ), beard cabruna ( Tragopogon porrifolius), escorzonera ( Scorzonera hispanica), sugar parsnip ( Sium sisarum), nabicol ( Brassica napus Napobrassica group ), sweet potato or kumara ( Ipomoea batatas), taro ( Colocasia esculenta), ti plant ( Cordyline fruticosa), sedge hazelnut ( Cyperus esculentus), turmeric ( Curcuma longa), turnip ( Brassica rapa group Rapifera), ullu Ullucus tuberosus), wasabi ( Wasabia japonica), water chestnut ( Trapa natans) or ( Trapa bicornis), Chinese water chestnut ( Eleocharis dulcis), yacon ( Smallanthus sonchifolius), yam ( Dioscorea spp.), Green algae ( Monostroma spp ., Enteromorpha spp.), Arame ( Eisenia bicyclis), carola ( Callophyllis variegata), Dabberlocks or badderlocks ( Alaria esculenta), sweet algae ( Palmaria palmata), hijiki ( Hizikia fusiformis), kombu ( Laminaria japonica), laver (or gim ) ( Porphyra spp.), Mozuku ( Cladosiphon okamuranus), nori ( Porphyra spp.), Ogonori ( Gracilaria spp.), Sea grape ( Caulerpa spp.), Sea lettuce ( Ulva lactuca), wakame ( Undaria pinnatifida).

In one embodiment of the invention, fruits of abiu ( Pouteria caimito; Sapotaceae), azaí ( Euterpe oleracea; Arecaceae), or asai, acerola ( Malpighia glabra; Malpighiaceae), akee ( Blighia sapida or Cupania) can be selected sapida; Sapindaceae), African cherry orange ( Citropsis articulata; Rutaceae), African mango ( Irvingia gabonensis), African moringa ( Moringa stenopetala; Moringaceae), ambarella ( Spondias dulcis; Anacardiaceae), elderflower ( Sambucus canadensis; Adoxaceae), American chestnut ( Castanea dentata; Fagaceae), American vine: North American species (for example, Vitis labrusca; itaceae) and hybrids grow from America and Europe where the vine is, Vitis vinifera), American hazelnut ( Corylus americana; Betulaceae), custard apple from the Florida ( Asimina triloba; Annonaceae), avocado ( Persea americana; Lauraceae), American plum ( Prunus americana; Rosaceae), American red elder ( Sambucus pubens; Adoxaceae), red raspberry ( Rubus strigosus; Rosaceae), apple and wild apple ( Malus ), apple, couscous, apricot ( Prunus armeniaca or Armeniaca vulgaris), spider ( Eugenia stipitata), arhat ( Siraitia grosvenorii; Cucurbitaceae), atemoya ( Annona cherimola * Annona squamosa; Annon aceae), Atherton raspberry ( Rubus probus; Rosaceae), avocado ( Persea americana; Lauraceae), babaco ( Carica pentagon; Caricaceae), bacupari ( Garcinia gardneriana), bacuri ( Platonia esculenta; Guttiferae), Bengal quince ( Aegle marmelos; Rutaceae), banana ( Musacea spp .; Musaceae , Barbadina (granadilla; maracujá-agu in Portuguese), batuan ( Garcinia morella), beach plum ( Prunus maritime; Rosaceae), aguavilla ( Arctostaphylos spp.), Areca nut (“Areca catechu”; Arecaceae), bignai ( Antidesma bunius; Euphorbiaceae), squid or cranberry ( Vaccinium spp.), bilimbi ( Averrhoa bilimbi; Oxalidaceae) biriba ( Rollinia deliciosa; Annonaceae), bitter melon, black apple tree ( Planchonella australis; Sapotaceae), cocoon ( Prunus serotina; Rosaceae) black raspberry ( Rubus occidentalis or Rubus leucodermis; Rosaceae), black mulberry ( Morus nigra; Moraceae), black zapote ( Diospyros digyna), American black walnut ( Juglans nigra; Juglandaceae), native lassiandra, blue tongue ( Melastoma afine; Melastomatace ae), cranberry ( Vaccinium, sect. Cyanococcus; Ericaceae), pasopaya palm ( Parajubaea torallyi), bolwarra ( Eupomatia laurina; Eupomatiaceae), boquila ( Boquila trifoliata; Lardizabalaceae), mate ( Lagenaria siceraria; Cucurbitaceae), guava cimarrón ( Psidium guineense; Myrtaceaecarus) ( Morartaceae); , capomo, mayan, see mayan capomo ( Rubus moluccanus; Rosaceae), bighorn guava ( Psidium guineense; Myrtaceae), brush cherry ( Syzygium australe; Myrtaceae), Buddha's hand, bull berry ( "Shepherdia argenté"; Elaeagnaceae), Burdekin plum ( Pleiogynium timorense; Anacardiaceae), Burmese grape, or latka ( Baccaurea sapida; Phyllanthaceae), shrub tomato (certain Solanum species ; Solanaceae), mangosteen button ( Garcinia prainiana), caimito ( Chrysophyllum_cainito; Sapotaceae), Sapotaceae ( Sapotaceae) Crescentia cujete), calamondina ( Citrofortunella Microcarpa), calamansi ( * Citrofortunella Mitis)), camu-camu ( Myrciaria dubia; Myrtaceae), yellow zapote, canistel ( Pouteria campechiana; Sapota ceae), aguaymanto, cape gooseberry ( Physalis peruviana; Solanaceae), capulin ( Prunus salicifolia, Prunus capuli or Prunus serotina subsp. Capuli); Rosaceae), carambola ( Averrhoa carambola; Oxalidaceae), cardon ( Pachycereus pringlei; Cactaceae), carob ( Ceratonia siliqua; Fabaceae), cashew apple ( Anacardium occidentale), curuguá ( Sicana odorífera; Cucurbitaceae), Peruvian guava ( Psidrtaceae); , cashew ( Annona scleroderma; Annonaceae), nioi ( Eugenia carissoides; Myrtaceae), cerimán ( Monstera deliciosa; Araceae), Cereus peruvianus, gooseberry ( Dovyalis hebecarpa; Flacourtiaceae, charichuelo ( Garcinia intermedia), chayote ( Sechium edule; Cuchcurrium); cudrang ( Cudrania tricuspidata; Moraceae), Indian jaca or cempedak ( Artocarpus integer, Moraceae), chenet (guinep or akee; pitombadas-Guinas in Portuguese), custard apple ( Annona cherimola; Annonaceae), sweet cherry, mountain cherry and species wild ( Prunus avium, Prunus serotina, Prunus cerasus, and others), native cherry ( Exocarpus cupressiformis; Santalaceae), Rio Grande cherry ( Eugenia aggregata; Myrtaceae), Peruvian guava ( P Sidian cattleianum; see also ugni ( Myrtaceae), jujube ( Ziziphus zizyphus; Rhamnaceae), Chinese olive ( Canarium album; Burseraceae), Chinese quince ( Pseudocydonia sinensis), aronia ( Aronia), aronia ( Prunus virginiana), chupachupa ( Quararibea cordata; Malvaceae) citron ( Citrus medica), clementine ( Citrus reticulata var. clementina), swampberry ( Rubus chamaemorus), cluster fig ( Ficus racemosa; Moraceae), conceited apple ( Planchonia careya), icaco ( Chrysobalanus icaco; Chrysobalanaceae), cacaona (Solanum sessilifolium; Solanaceae), cacao (cocoa nucifera, Arecaceae), icaco (Chrysobalanus icaco; Chrysobalanaceae), coffee, kola nut (Cola acuminata, Sterculiaceae), berry common manzada (Billardiera scandens; Pittosporaceae), bush plum (Carissa lanceolata; Apocynaceae), male dogwood ( Cornus mas; Cornaceae), mountain guava ( Psidium friedrichsthalianum; Myrtaceae), large cranberry ( Vacciniumspp.), black camarina ( Empetrum spp.), copoazu ( Theob Rome grandiflorum; Malvaceae), currant ( Ribes spp .; Grossulariaceae), of red, black, and white types, curry tree ( Murraya koenigii; Rutaceae), sugar apple ( Annona reticulata; Annonaceae), also called anon, wild plum ( Prunus) domestica subsp. insititia; Rosaceae), date palm ( Phoenix dactylifera; Arecaceae), canomay ( Diospyros lotus; Ebenaceae), Davidson plum ( Davidsonia spp .; Cunoniaceae) Mullumbimby plum, fingers of the dead man (blue bean, blue sausage, Decaisnea fargesii), bush banana ( Marsdenia australis), desert fig ( Ficus platypoda; Moraceae), desert lime ( Citrus glauca; Rutaceae), parasitic vine ( Cassytha melantha), silky pear ( Marsdenia australis; Apocynaceae), double coconut or sea coconut ( Lodoicea maldivica; Arecaceae), dragon fruit / pitaya ( Hylocereus spp .; Cactaceae), lanzón ( Lansium domesticum; Meliaceae), durian ( Durio zibethicus; hawthorn ( Crataegus aestivalis; Rosaceae, known as may haw), elder ( Sambucus; Caprifoliaceae), elephant apple ( Dillenia indica; Dilleniaceae or Limonia acidissima; Rutaceae), emu apple ( Owenia acidula; Meliaceae), emu berry ( Grewia retusifolia), cranberry ( Vaccinium spp.), False maila ( sideroxylon foetidissimum; Sapotaceae) , fibrous satinash ( Syzygium fibrosum; Myrtaceae), ficus ( Ficus spp. Moraceae), lime finger ( Citrus australasica; Rutaceae), Florida strangler fig tree ( Ficus aurea; Moraceae), wild strawberry, ( Fragaria vesca Malvaceae), malabar tamarind ( Garcinia cambogia; Clusiaceae), lemongrass ( Melicoccus bijugatus; Sapindaceae), giant Colombian blackberry ( Rubus macrocarpus), badea ( Passiflora quadrangularis; Passifloraceae), currant ( Ribes spp .; Grossulariaceae), goumi ( Elaeagnus multiflora; Elaeognuela multifaera; Elaeognuela multifaera; Elaeognuela multifaera; Elaeognuela multiflora; Elaeognuela multifaera; Elaeognuela multifaera; Elaeognuela multiflora; Elaeognuela multiflora; Elaeognuela multiflora; Elaeognuela multifaera; Elaeognuela multifaera; Elaeognuela multifaera; Elaeognuela multifaera; Elaeognuela multiflora; ( Flacourtia indica; Flacourtiaceae), grapevine, called grape, sultana when dry. ( Vitis spp .; Vitaceae), grapevine ( Citrus * paradisi; Rutaceae), grapefruit, to grow plum, plum ( Astragalus crassicarpus; Fabaceae), Brazilian cherry ( Eugenia brasiliensis; Myrtaceae), soursop ( Annona muricata; Annonaceae), Guarana (Paullinia cupana; Sapindaceae), Guava ( Psidium Guajava; Myrtaceae), Guayabillo / Cape Goat; ( Myrciaria floribunda; Myrtaceae), American Almez ( Celtis spp .; Cannabaceae), hairless rambutan, kiwi ( Actinidia arguta; Actinidiaceae family ), hawthorn ( Crataegus and Rhaphiolepis), hobo (taperebá in Portuguese), green melon, honeysuckle, melon African espinudo (Cucumis metuliferus; Cucurbitaceae), bilberry perennial (Vaccinium spp.), huito (American Genipa, Rubiaceae, jinicuile (Inga edulis), call (Annona diversifolia; Annonaceae), pine plum (Podocarpus elatus; Podocarpaceae), imbe (Garcinia livingstonei), malabar almond, nopal, gooseberry India (Phyllanthus emblica / Emblica officinalis; Euphorbiaceae), badari (Ziziphus mauritiana; Rhamnaceae), Rukam (Flacourtia Rukan; Flacourtiaceae), yabuticaba (jabuticaba; Myrtaceae), jackfruit (Artocarpus heterophyllus Moraceae), jambul ( Syzygium cumini; Myrtaceae), persimmon, or rosewood ( Diospyros kaki; Ebenaceae), jatobá ( Hymenae coubaril; Leguminosae) Caesalpinioideae), palm tree capitata ( Butia capitata), jocote, jujube ( Ziziphus zizyphus; Rhamnaceae), common juniper ( Juniperus spp.), Kabosu ( Citrus Sphaerocarpa) Rutaceae, kafir lime ( Citrus hystix), kahikatea ( Dacrycarpus dacrydioides), kakadu lime ( Citrus gracilis; Rutaceae), kakadu ( Terminalia ferdinandiana; Comia kdinandiana ; Comia kdinandiana ; Comia; Garcinia forbesii; clusiaceae), (Ceiba pentandra; Bombacaceae), karkalla (Carpobrotus rossii; Aizoaceae), karonda (Carissa carandas; Apocynaceae), apple Kei (Dovyalis caffra; Flacourtiaceae), Keppel (Stelechocarpus burahol; Annonaceae), keule (Gomortega keule; Gomortegaceae), limero ( Citrus aurantifolia), currant ( Dovyalis hebecarpa; Flacourtiaceae), kiwi ( Actinida spp .; Actinidiaceae), korlan, kumquat ( Fortunella spp.), kundong ( Garcinia sp .; Clusiaceae), wild tomato ( Solanum centrale; Solanaceae), canopy ( Artocarpus hypargyraea; Moraceae), sweet apple ( Syzygium suborbiculare; Myrtaceae), lakoocha ( Artocarpus lakoocha; Moraceae), Lanzón ( Lansium domesticum), Lanzones ( Lansium domesticum; Meliaceae), l apsi ( Choerospondias axillaris Roxb. Anacardiaceae), lardizabala ( Lardizabala biternata; ardizabalaceae), lemon ( Citrus limon), lemon aspen ( Acronychia acidula; Rutaceae), peladera, lilly pilly ( Acmena spp., Syzygium spp.), Small currant tree ( Buchanania arborescens; Anacardiaceae) , lime, lemongrass ( Trifasia trifolia; Rutaceae), limequat ( Citrus aurantifolia * Fortunella spp .; Rutaceae), cranberry ( Vaccinium vitis-idaea), loganberry ( Rubus loganobaccus), longan ( Dimocarpus longan or Euphoria longana; Sapindaceae), nísperopeceae Japanese ( Eriobotrya japonica; Rosaceae), louvi ( Flacourtia inermis; Flacourtaceae), lucuma ( Pouteria campechiana; Sapotaceae), lychee ( Litchi chinensis; Sapindaceae), gandaria ( Bouea macrophylla; Anacardiaceae), mabolo ( Diospyros discolor; Ebenaceae); Macadamia integrifolia; Protéceae), madrono ( Rheedia acuminata; Guttiferae), pomarrosa ( Syzygium jambos; Myrtaceae), water apple ( Syzygium malaccense; Myrtaceae), mamey zapote ( Pouteria sapota; Sapotacea) e), mamey ( Mammea americana; Guttiferae), mamoncillo ( Melicoccus bijugatus; Sapindaceae), mandarin ( Citrus reticulata), mangaba ( Hancornia speciosa; Apocynaceae), mango ( Mangifera indica; Anacardiaceae), mangosteen ( Garcinia mangostana; Guttiferae), chicken coop ( Pithecellobium sweet); (manoao colensoi), maqui (Aristotelia chilensis; Elaeocarpaceae), marang, marula (marula), capomo, mayan (Brosimum alicastrum; Moraceae), podophyllum (Podophyllum spp erberidaceae.), fruit (Passiflora incarnata, Passifloraceae), loquat (Mespilus germanica), meiwa kumquat ( Fortunella japonica; Rutaceae), melinjo, sweet cucumber, midyim ( Austromyrtus dulcis; Myrtaceae), miraculous fruit ( Synsepalum dulcificum; Sapotaceae), fake strawberry or Indian strawberry ( Potentilla indica; Rosaceae), Monkey Jackfruit ( Artocarpus rigidus; Moraceae), jinicuile ( Inga edulis; Leguminosae), cerimán ( Monstera deliciosa; Araceae), Adam's rib, Montessa granadilla ( Passiflora platyloba; Passifloraceae), mo Common ra ( Rubus adenotrichus), Castile blackberry ( Rubus glaucus), morinda, Morinda citrifolia, mortiño, or walk blueberry ( Vaccinium floribundum), mountain pepper ( Tasmannia spp .; Winteraceae), loma soursop ( Annona montana; Annonaceae), mulberry ( Morus spp .; Moraceae) that includes black, red and white blackberries, mundu ( Garcinia dulcis), emu apples ( Kunzea pomifera; Myrtaceae), muscadine ( Vitis rotundifolia; Vitaceae), melon, naartjie (Citrus reticulata, Citrus nobilis), nagami kumquat (Fortunella margarita; Rutaceae), Nageia (Nageia spp), nance (nanche;. Malpighiaceae), nannyberry or sheepberry (Viburnum spp .; Caprifoliaceae) , naranjilla ( Solanum quitoense; Solanaceae), native gooseberry ( Acrotriche depressa; Ericaceae), native gooseberry ( Physalis minima; Solanaceae), Japanese bramble ( Rubus parviflorus), Indian nimbus ( Azadirachta indica; Meliaceae), néré ( Parkia biglobosa ), nonda plum ( Parinari nonda), noni ( Morinda citrifolia; Rubiaceae), nungu ( Borassus flabellifer; Arecaceae), nutmeg ( Myristica fragrans; Myristicaceae), palm oil ( Elaeis guineensis; Arecaceae), olive, orange, grape from Oregon ( Mahonia aquifolium; Berberidaceae), oroblanco ( Citrus paradisi C. grandis) rutácea (also called sweet), star currant ( Phyllanthus acidus; Phyllanthaceae), palmira / palm palmira ( Borassus flabellifer; Arecaceae), papaya ( Carica papaya; Caricaceae), passion fruit or granadilla ( Passiflora edulis and other species of Passiflora .; Passifloraceae), assimin ( Asimina triloba; Annonaceae, ( Carica papaya; Caricaceae), peach (normal type and white variety) and its variant nectarine ( Prunus persica), pupuña ( Bactris gasipaes; Arecaceae), peanut ( Arachis hypogaea; Fabaceae), peanut butter fruit ( Bunchosia argenté; Malpighiaceae), pear, European and Asian species (European pear), pecan ( Carya illinoinensis or illinoensis; Juglandaceae), cucumber ( Solanum muricatum), pequi ( Caryocar brasiliensis; Caryocaraceae), Persian lemon, peumo ( Cryptocarya alba; Lauraceae), false ( Grewia subinaequalis; Tiliaceae) , Guandu, Chrysobalan ( Coccoloba diversifolia; ly gonaceae), frosty ( Carpobrotus glaucescens; Aizoaceae), Pili nut ( Canarium ovatum; Burseraceae), palm capitata ( Butia Capitata; Arecaceae), pineapple ( Ananas comosus; Bromeliaceae), country guava ( Feijoa sellowiana; Myrtaceae), Japanese bramble ( Rubus parvifolius; Rosaceae), pistachio ( Pistacia vera; Anacardiaceae), pitomba ( Eugenia luschnathiana or Talisia esculenta), inga ( Inga edulis, jinicuile, or inga-cipó in Portuguese), pomegranate ( Punica granatum; Punicaceae), grapefruit (also known as lemongrass) ( Citrus maxima), ambarella or pomcité ( Spondias cytherea); Malaysian apple ( Eugenia malaccensis), Cuba baga ( Annona glabra; Annonaceae), Opuntia ( Opuntia spp .; Cactaceae), Pulasan ( Nephelium mutabile; Sapindaceae), Pamplemusa ( Citrus grandis; Rutaceae), Pumpkin ( Cucurbita spp.), Pupuna ( Bactris gasipaes; Arecaceae); also known as pejibaye or pewa, purple purple apple ( Billarderia longiflora; Pittosporaceae), purple granadilla ( Passiflora edulis f edulis; Passifloraceae), purple guava ( Psidium rufum ; Myrtaceae), plum ( Spondias purpurea ; Anacardiaceae), Desert Quandong ( Santalum acuminatum; Santalaceae), Australian ebony ( Diospyros humilis), quince ( Cydonia oblonga and Chaenomeles), raisin tree ( Hhornoia dulcis , Rhamnaceae), rambutan (rambutan; Sapindaceae), raspberry, several species (genus Rubus), red fruit (Passiflora coccinea; Passifloraceae), plum (Spondias purpurea; Anacardiaceae), plum (Spondias purpurea; Anacardiaceae), red mulberry (Moras rubra), rhubarb ( Rheum rhaponticum; Polygonaceae), riberry ( Syzygium luehmannii; Myrtaceae), red pine ( Dacrydium cupressinum), Amazonian anon ( Rollinia mucosa; Annonaceae), pomarrosa ( Syzygium jambos; Myrtaceae), rose hip, the base of roses to fruit (rose); rose leaf bramble ( Rubus rosifolius; Rosaceae), pink myrtle ( Archirhodomyrtus beckleri; Myrtaceae), macadamia nut ( Macadamia tetraphylla; Protéceae), rowan ( Sorbus), safou ( Dacryodes edulis), Chinese plum ( Sageretia theezans), Rhamnaceae; Rhamnaceae; Rhamnaceae; Rhamnaceae; saguaro ( Carnegiea giganté; Cactaceae), salak ( Salacca edulis; Arecaceae), salal ( Gaultheria shallon; Ericaceae), salmonberi ( Rubus spectabilis), fig tree brook ( Ficus coronata; Moraceae), santol ( Sandoricum koetjape; Meliaceae), arcana ( Manilkara zapota; Sapotaceae), saskatun ( Amelanchier alnifolia, Rosaceae), serenoa ( Serenoa repens; Arecaceae), sea buckthorn ( Hippophae rhamnoides; Elaeagnaceae), American kino ( Coccoloba uvifera; Polygonaceae ), cornillo (guillomo ), Amelanchier, shipopo ( Amelanchier; * Sorbopyrus auricularis), blackthorn ( Prunus spinosa, Rosaceae), small-leaf tamarind ( Diploglottis campbellii; Sapindaceae), snowball ( Gaultheria hispida; Ericaceae), soncuya ( Annona diversifolia; Annonaceae), rowan common ( Sorbus domestica), soursop ( Annona muricata; Annonaceae), southern crabapple ( Malus angustifolia; Rosaceae), anoncillo ( Melicoccus bijugatus; Sapindaceae), Spanish tamarind ( Vangueria madagascariensis), spiny Monkey-orange ( Strychnos spinosa), cainito ( Chrysophyllum cainito; Chrysobaimanites), also called caryitobalanaceae , also called , star fruit, see carambola, strawberry ( Fragaria), Peruvian guava ( Psidium littorale; Myrtaceae), anon ( Annona squamosa; Annonaceae); ata in Portuguese, ñangapiry ( Eugenia uniflora; Myrtaceae), apple berry ( Billarderia cymosa; Pittosporaceae), pomegranate ( Passiflora ligularis; Passifloraceae), Mediterranean sweet lemon ( Citrus limetta), orange tree. sweet pepper, sugar apple ( Annona squamosa; Annonaceae), sycamore ( Ficus sycomorus. Moraceae), ambarella ( Spondias dulcis), tamarillo ( Cyphomandra betacea; Solanaceae), tamarind ( Tamarindus indica; Leguminosae), tangerine, and the like, tanjong ( Mimusops elengi; Sapindaceae), persimmon ( Diospyros texana; Ebenaceae), thimbleberry ( Rubus parviflorus), podocarpo totara ( Podocarpus totara), toyon ( Heteromeles arbutifolia; Rosaceae), malabar almond tree ( Terminalia catappa; Combretagniceae), mubreeceae ; ), vanilla ( Vanilla planifolia; Orchidaceae), tamarind-plum ( Dialium indum; Leguminosae), wampi ( Clausena lansium; Rutaceae), tambis ( Syzygium aqueum; Myrtaceae), watermelon ( Citrullus lanatus), Sulimám cajuil ( Syzygium samarangense), white squash, or Chinese squash ( Benincasa hispida), wax jambu ( Syzygium samarangense; Myrtaceae), white aspen ( Acronychia oblongifolia; Rutaceae), mulberry ( Morus alba), white zapote ( Casimiroa edulis; Rutaceae), grapevine ( Ampelocissus acetosa), Australian orange ( Capparis mitchellii; Capparaceae), wild peach ( Terminalia carpentariae), American plum ( munydjudj) ( Buchanania obovata), kokum ( Garcinia indica), Japanese raspberry ( Rubus phoenicolasius), goji berries ( Lycium barbarum, Lycium spp .; Solanaceae), wongi ( Manilkara kaukii; Sapotaceae), limon cawista ( Feronia limonia; Rutaceae), Chinese strawberry tree ( Myrica rubra; Myricaceae), yantok, or rattan fruit ( Calamus manillensis), passionflower ( Passiflora edulis f flavicarpa; Passifloraceae), hobo ( Spondias mombin; Anacardiaceae), mirabelle ( Ximenia americana; Olacaceae), yew ( Taxus baccata; Taxaceae), young bramble, and zig zag vine ( Melodurum leichhardtii; Annonaceae).

In addition to the previous meal, additional necessary or desired ingredients may be added in the preparation of the meal before wrapping the meal. Additional ingredients of cream, yogurt, curd, cheese, ketchup and / or mustard may be selected, but are not limited thereto. The additional ingredient can be applied directly to the wrapping paper or it can be wrapped together with the respective food.

The wrapping paper according to the invention can be used to wrap food. Depending on the purpose of wrapping the food, the wrapping procedure may involve a simple loose wrap of the food or a relatively tight wrap so that the food is in close contact with the wrapping paper. For example, wrapping paper can be used in the form of sheets, sheets (or sheet-like shapes), sticks, bands, containers, cups, bags, papillotes, boxes, housings, cylinders, bowls, jars, teapots, bottles or the like , straws or tubes, discs or sheets and the like. In one embodiment the wrapping paper is provided in the form of a bag, papillote or box that can receive the food either for storage or for further processing, in which a papillote in the sense of the invention is a cover or section folded in which food can be placed and processed in it. The size of the bag, papillote, box or any other receptacle in which the food is placed can be chosen as appropriate. In another embodiment, the wrapping paper can form a receptacle, such as a bag or box that has an origami opening.

Depending on the preparation procedure, the wrapping paper may have a different flexibility and rigidity depending on the intended use. The wrapping paper can be relatively flexible so that any form and type of food can be wrapped in a close manner. In addition, the flexibility of the wrapping paper can be adjusted by wetting the paper. Depending on the degree of humidity, flexibility varies. The person skilled in the art will be aware of the degree of humidity in order to achieve the necessary flexibility. The flexibility of the wrapping paper can also be influenced by its base weight. Generally, the greater the weight, the lower the flexibility of the wrapping paper. Also, flexibility can be influenced by the raw materials used to prepare the wrapping paper since some plants can provide more original flexibility than others. For example, there is a different amount of cellulose in plant materials that entail a different flexibility of wrapping paper. During the preparation procedure flexibility can also adjusted by the quantity and quality of added materials as listed above, such as wood pulp, cellulose and its derivatives, and the like. Therefore, the flexibility of the wrapping paper can be adjusted by a combination of the above characteristics.

In one embodiment of the invention, the food is used in unprocessed form, that is, it is used in its original form without any further treatment.

Before wrapping or packing the food (as described below) with the wrapping paper, the food can optionally be preprocessed. In one embodiment, the preprocessing of the food means improving the ability to receive the aroma, flavor and / or taste provided by the wrapping paper. For example, the food can be penetrated, pressed, scratched, cut, softened, or the like, using any conventional means, such as, but not limited to, fork, knife, meat tenderizer, or the like.

In a further embodiment of the invention, preprocessing the food implies, but is not limited to, cooking, adding salt, smoking and / or fermenting the food. Preprocessing may depend on the specific food to be preprocessed.

The invention particularly includes the use of the wrapping paper of the invention for culinary use in cooking, frying, roasting, barbecue, baking and / or marinating, for example, as a conventional bouquet of herbs, as described in this description. . Specifically, the invention includes the use of the wrapping paper of the invention as food or food product, for culinary or cooking purposes, or for aromatic and similar applications, as described above and in the following description and examples.

In one embodiment of the invention the wrapping paper is used to marinate food. Generally, marinating is the procedure of contacting foods with herbal and / or spice composition to further flavor the food. In the present invention, the marinating process is achieved by wrapping the food with the wrapping paper of the invention or inserting the food into a bag formed from the wrapping paper or any other form of wrapping paper. The food can be wrapped for a specific period of time, depending on the degree of marination. For example, the food can be wrapped for a few minutes, such as about 1, about 2, about 5, about 10, about 15 or about 30 minutes. In one embodiment the food can be wrapped for several hours, such as about 1, about 2, about 3, about 4, or about 5 hours. However, food can even be marinated for a longer period of time, if necessary to achieve the desired effect.

The marinated food can then be processed further by cooking, frying, roasting, by barbecue, baking or the like, or it can be consumed in the state after the marinating procedure. In a further embodiment, the marinated food can also be used in cooking, frying, roasting, barbecue, baking or the like, without removing the wrapping paper or removing the wrapping paper and using a new and / or additional wrapping paper. In one embodiment, the new wrapping paper may provide a different aroma, flavor and / or taste compared to the wrapping paper used for the marinating process.

In one embodiment of the invention, the wrapping paper is treated with a microbiotic agent. The microbiotic agent can be a fungus, bacteria or the like. Examples of such microbiotic agents are, but are not limited to, mold, yeasts, lactic acid bacteria, probionic bacteria, aerobic halophilic bacteria, and the like. Such a microbiotic coating can additionally provide a specific flavor and / or color to the food and can help to ripen the food at the same time.

In another embodiment of the invention the wrapped food can be cooked, fried, roasted, barbecued or baked. In doing so, the wrapped food can be placed in a kitchen utensil and processed. The kitchen utensil can be selected from, but not limited to, a pan, a pot, a container, a grill, a fryer, a casserole, an oven, and a pressure cooker.

For example, in one embodiment the wrapped food can be placed in boiling water in order to cook for a specific period of time. In such an embodiment, the wrapping paper can be presented as a bouquet of herbs. A conventional bouquet of herbs is a bunch of herbs usually tied together with a rope and used primarily to prepare soup, broth, and various stews (herbs and spice mix). The bouquet is cooked with the other ingredients, but removed before being consumed. Occasionally, the bouquet of herbs is not tied with rope, but its ingredients are poured into a small sack, a net, or even a tea bag, instead. Traditionally, aromatic elements are tied inside leek leaves, through a coffee filter (or cheesecloth) and butcher's line can be used instead.

For example, in one embodiment the wrapping paper of the invention may either be made from a single herb, fruit, spice or vegetable (such as, but not limited to, parsley, thyme, bay leaf, basil, pimpernel , chervil, rosemary, pepper, flavoring and tarragon, carrot, celery (leaves or stem), turnip celery, leek, onion and parsley root) or from a mixture of herbs, fruits, spices and / or vegetables. If a mixture of herbs, fruits, spices and / or vegetables is used, the wrapping paper can be used as a new form of a bouquet of herbs. In one embodiment, the herbs for the wrapping paper of the invention are parsley, thyme and bay leaf.

In another embodiment, and depending on the recipe, the bouquet of herbs may also include basil, pimpernel, chervil, rosemary, pepper, flavoring and tarragon. Vegetables such as carrot, celery (leaves or stem), turnip celery, leek, onion and parsley root are sometimes included in the bouquet of herbs of the invention. However, in addition to the simple placement of the conventional herb bouquet in the boiling water, the direct contact between the wrapping paper and the food during the cooking procedure allows a more intense and easy flavoring of the food.

In another embodiment, the wrapped food can be placed in hot oil or fat in order to fry the wrapped food. For example, potatoes, such as chips, or vegetables, such as onion rings, may have a specific flavor or color when prepared by such a procedure. In one embodiment, a fryer is used for this procedure.

In even a further embodiment, the wrapped food can be steamed, for example, in a pressure cooker or kettle. In such a process, the flavor can either be transferred directly from the wrapping paper to the food and / or additionally through the steam that may be saturated with the flavor during the vaporization process.

In a further embodiment of the invention, the wrapped food can be placed in a frying pan or baking oven or any other comparable kitchen utensil and can be roasted, for example, on each side, for a specific period of time (refer to Figure 1 , 3a and 3b). For example, the food can be wrapped and roasted in a pan or oven to transfer the flavors and / or the taste of the wrapping paper, such as thyme and bay leaf, to the food. In a further embodiment, no additional grease or oil needs to be added for the roasting process since the wrapping paper also provides protection against direct contact between the food and the hot surface of the pan or oven.

In a further embodiment, the wrapping paper can be attached to the inner surface of an oven bag or it can form the oven bag itself. An oven bag of this type helps keep food moist when cooked by trapping moisture in the bag and preventing it from escaping into the oven. At the same time, the moisture that circulates inside the bag is enriched with the aroma, flavor and / or taste that is provided by the wrapping paper. Therefore, the food is further flavored by enriched moisture. In addition, when using an oven bag made solely from wrapping paper, there is no risk that the oven bag melts if it comes into contact with any hot surface inside the oven.

In one embodiment, all ingredients for a meal, such as meat, vegetables and cream, may be wrapped (or placed in a bag or papillote made of the wrapping paper of the invention) and roasted at the same time (refer to the figure 2a and 2b). Any combination of food can be used to prepare at a stage that is wrapped at the same time by the wrapping paper of the invention.

In one embodiment the wrapped food can be placed on a grill and barbecued for a specific period of time. For example, cheese, meat, fish or vegetables can be wrapped for such a procedure to provide a tasty meal that may have a specific aroma or taste in combination with the flavors produced by the barbecue cooking procedure. Barbecue cooking can take place either by direct or indirect heat.

In a further embodiment the present invention relates to the use of wrapping paper to package food. In one embodiment of the invention "packaging" means that the food is completely wrapped with the wrapping paper in order to provide a more or less closed system, in which the food is not in direct contact with the environment. In one embodiment the food is inserted into a bag or box or similar form prepared from the wrapping paper. For example, a box made from wrapping paper can be used to hold fast food, such as a hamburger, hot dog, or the like.

In one embodiment packaged food can be fixed or sealed further using, for example, rope, chopsticks, aluminum foil, plastic sheets, transparent sheets, tape, or the like, in order to ensure that the package does not open by itself.

Generally, packing food means that a product can be stored for a specific period of time. For example, packaged food can be stored for several days, months or years, such as up to about 1 day, about 5 days, about 10 days, about 20 days, about 1 month, about 2 months, about 3 months, about 6 months , about 1 year or about 2 years. However, any other time that is appropriate for the respective meal can be applied.

During the storage period the food is intensely flavored by wrapping the food, which can be particularly useful for the food that does not present any specific taste in itself or that has a very strong taste in itself, which should be attenuated or alter For example, cheese can be wrapped with wrapping paper and stored for a specific period of time in order to provide a cheese with a unique flavor later. Also, during the storage period the food may change its color due to contact with the wrapping paper, which may lead to a better appearance of the food.

For example, packaging can be used to help specific food alteration procedures, such as cheese, which can be provided with a specific taste and / or an improvement in shelf life during packaging and / or storage of the wrapped food .

Depending on the food that is wrapped with the wrapping paper, specific storage conditions may apply. In one embodiment, the storage condition is adjusted in such a way that the taste of the stored food is particularly improved.

In a further embodiment of the present invention, the food is packaged with different wrapping papers while carrying a combination of taste for the whole meal or in specific areas of the food. In one embodiment, the packaged food may be prepared for transport. During this period of storage and / or transport, the wrapping paper of the invention transfers the aroma, flavor and / or taste to the food and helps to improve the taste and / or prevent the loss of flavor during storage. Also, the wrapping paper can serve as protection against environmental influences during storage and / or transport.

Therefore, when using the wrapping paper, the present invention also relates to food preparation. The food is wrapped, covered and / or packaged with the wrapping paper and can then be processed by cooking, frying, roasting, barbecued and / or baking the wrapped food as previously noted. In one embodiment of the invention with respect to the preparation of the food, the wrapping paper can be used within the food. In this embodiment, the wrapping paper is inserted into the food and processed as described above by cooking, frying, roasting, barbecued and / or baking. During the processing stage, the aroma, flavor and / or taste provided by the wrapping paper is supplied to the food from the inside. When used as a filling, the wrapping paper can be used in addition to other filling ingredients that can generally be used for the respective food. For example, wrapping paper can be used to flavor poultry such as chicken or turkey or it can be used to flavor fruits, but it is not limited to that. After the preparation procedure the wrapping paper can be removed from the food.

The products allow a more efficient way to transfer the taste, aroma and / or taste of a plant (up to 100% of soluble substances can be extracted from the plant) in the sense that more soluble substances can be released than from natural plant ingredients for a given weight of the material.

The process for making the wrapping paper also makes it possible to specifically adjust the final composition of the products, such as removing the soluble part or the non-soluble part (s) for example external materials, components that alter the taste and / or odor, or caffeine, nicotine, pesticides, aluminum, heavy metals, myrotoxins, toxic substances and allergenic molecules such as coumarin, farnesol, geraniol, limonene, linalool, safrole, methyl eugenol, or adding to the soluble part or the (s) ) non-soluble part (s) for example desirable additives, such as sugar substitute, sugars, flavorings, covers, vitamins, dyes, minerals, flavor enhancers. The soluble part in the reconstituted material can be adjusted precisely (reduced compared to the usual level, to the usual level, or increased in comparison to the usual level). A key benefit is that the level of ingredients in the reconstituted material can be increased precisely to a higher level than in the original natural form, thus allowing a more concentrated (more intense) taste of the food. The adjustment of ingredients can also guarantee a consistent, standardized level of ingredients supplied to compensate for natural variations of active ingredients in plants.

Preferably, the method described herein also allows the reduction of unwanted compounds from the material, such as selectively removing unwanted components (such as, for example, but not limited to, natural ingredients, caffeine, nicotine, aluminum, heavy metals, pesticides, impurities or the like). For example, it is possible to remove components from either the soluble part (plant extract) or the non-soluble part (solid plant particles) or both by liquid-liquid extraction, liquid adsorption, centrifugation, chromatography, crystallization, decantation, by use of anti-fog, drying, distillation, electrophoresis, elutriation, evaporation, solid or liquid-liquid phase extraction, flotation, flocculation, filtration (for example using membranes), vapor-liquid separation, and / or sublimation and other media They are well known to those skilled in the art, preferably before applying the plant extract to the base network.

In relation to adding ingredients, extracts from different sources and origins, flavorings, color agents or the like, such as chlorophyll, antiocyanin, caramel, and caroteinoids can be used. For example, when using tea or herbs it is possible to include L-menthol in various amounts (such as 6% or 15%) in the finished product. Products obtained in this way have a characteristic taste and aroma of menthol. In one embodiment, eugenol, thymol or plant extracts / concentrates may be added to the reconstituted wrapping paper.

The combination of different plant materials through the reconstitution procedure in a single wrapping paper or fibrous net impregnated with extracts from different plants (the same plant or combinations) offers new experiences of flavor and synergistic or additional effects. For example, it is known that combinations of certain plant extracts or combinations of certain plant components have synergistic or additive effects, such as, for example, a mixture of hops and valerian extracts for use in the treatment of insomnia and wakefulness (Blumenthal et al., J. Herbal Medicine, expanded Commission E monographs, American Botanical Council, Austin, 2000, 394-400), or mixtures of oregano and cranberry extracts for use in the treatment of infections by H. pylori (Lin et al., Appl. Environ. Microbiol. December 2005, vol. 71, no. 12, 8558-8564), or different mixtures of extracts from S. baicalensis, D. morifolium, G. uralensis and R. rubescens tested for their synergistic or additive effect on prostate cancer cell lines (Adams et al., Evid Based Complement Alternat Med. March 2006; 3 (1): 117-124).

In the context of the present invention, the reconstituted plant material or wrapping paper can be used to combine a single plant (or a mixture of different plants) together with natural materials in order to improve the quality (such as the chemical constitution, the consistency or sensory profile and characteristics) of the product or combination.

The production method also allows reducing microbiological load of the final products due to high temperatures during the papermaking process.

Wrapping paper provides a lightweight material that has a small surface, allowing for economical packaging / transport. For the consumer, the products are easy to transport and easy to use. Wrapping paper may be available in all shapes, dimensions and formats, as described above, such as sheets, sheets (or sheet-like shapes), sticks, bands, containers, cups, bags, papillotes, boxes, housings, cylinders, bowls, jars, teapots, bottles or the like, straws or tubes, discs or sheets and the like, and can be customized with a logo or even instructions on how to use the wrapping paper.

In all the uses described in this document, the food may be in direct and / or close contact with the wrapping paper after the respective wrapping, covering and / or packaging stage. The nature of the respective contact is as described above.

All steps can be carried out as described above in relation to the general use of the wrapping paper.

The stage of cooking, frying, roasting, barbecue and / or baking is carried out inside or on the cooking device, frying, barbecue and / or respective baking, such as, but not limited to, a pan, a pot, a container, a grill, a fryer, a casserole, an oven, and a pressure cooker, as explained above.

The products may be provided in the form of assemblies comprising said sheets, sheets (or sheet-like forms), sticks, bands, containers, cups, bags, papillotes, boxes, housings, cylinders, bowls, jars, teapots, bottles or the like, straws or tubes, discs or sheets and the like. The assemblies may also comprise extracts of plants of interest, suitable for the customer to impregnate said wrapping paper before wrapping or packing the food. The sets may comprise various types of plants of interest, that is, various fruits, herbs, medicinal plants, tea, vegetables and / or different spices, in order to allow the customer to make their own combinations as desired. In this way, the customer can create their own taste or taste. In these sets, different types of plants can be found in the form of different sheets, leaves (or leaf-like shapes), sticks, bands, containers, cups, bags, papillotes, boxes, housings, cylinders, bowls, jars, teapots, bottles or the like, straws or tubes, discs or sheets and the like, preimpregnated independently with said fruits, herbs, medicinal plants, tea, vegetables and / or different spices. Alternatively, the different fruits, herbs, medicinal plants, tea, vegetables and / or spices may be provided in the assemblies in the form of independent plant extracts (or premixed combinations), in order to be used for repreg as described above.

In one embodiment, where the products are provided in the form of sheets such as sheets of paper, impregnated with the plant extracts of interest as described above, the sheets may form separate pages and be placed together as pages of a book. For example, one or more pages of such books can be impregnated with one type of plant (fruit, herb, medicinal plant, tea, vegetable and / or spice), while other pages are impregnated with different types of plants (fruit, herb, medicinal plant, tea, vegetable and / or spice). Pages that are impregnated with a particular plant extract, in which the extract comprises the extract of either a single plant or a combination of plants, may contain a description of said plant (s) used for the impregnation of said page. The description can be written or printed on said page using inks or edible dyes.

In one embodiment, the composition offers a high level of biodegradability, for example, allowing the wrapping paper to be recycled.

In summary, reconstituted vegetable products provide several benefits and advantages, such as

• they do not need to have many different spices to combine at home;

• provides food taste;

• no need to add fats or oils;

• natural product, that is, made with fruit, vegetables, tea, herbs and / or natural spices

• supply of a biodegradable and preferably soluble product;

• the ability to adjust the content of active ingredients (such as polyphenols, essential oils and the like) to provide a consistent composition;

• the ability to adjust (reduce) the content of unwanted constituents (such as pesticides, caffeine, nicotine, aluminum, heavy metals, and the like);

• the ability to provide new sensory characteristics (such as adjusting the intensity of flavor, mixing of various plants and the like); Y

• reduction of bacterial load during the manufacturing process.

Wrapping paper can be used in domestic environments at home, as well as in the gastronomic and food industry.

The following examples further describe and demonstrate embodiments that are within the scope of the present invention.

Examples

Example 1 (reference example)

Reconstitution of thyme and bay leaves ("corsage of herbs")

A reconstituted product was made according to the following method: natural thyme leaves ( Thymus vulgaris) and bay leaves ( Laurus nobilis) were initially combined with a 50/50 ratio and the aforementioned combination was heated at 85 ° C for 20 minutes with a combination / water ratio of 1 to 5 by weight. This was followed by an extraction stage in a hydraulic press to separate the aqueous part from the combination fiber part. The recovered combination fiber portion was heated again at 85 ° C for 10 minutes with a tea / water ratio of 1 to 5 by weight. After further extraction (by pressing), the fibrous part was then refined in a Valley whisk at 1.4% consistency for 10 minutes. After refining, cellulose fibers (a combination of basil, soft and hardwood pulp, with the respective ratios: 60/10/30) were added to the fibrous residue combined with a combined fiber / wood pulp ratio of 5 to 1 by weight and then a moisture resistance agent was added to the fibrous portion at a level of 5% by weight in order to make sheets by hand. The aqueous part was concentrated on an evaporator at a solids concentration of 50% and then coated on a sheet by hand in a manual size press. In this example, the product was produced with an extract content of 34% which is the balanced soluble content of the experiment materials. The coated hand sheets were dried in a plate dryer.

Example 2 (reference example)

Papillote made from wrapping paper

A papillote (ie a small bag) was formed from the wrapping paper of the invention of Example 1 and fixed with sticks or the like (refer to Figure 2a and 2b). Chicken, vegetables and cream were placed in the papillote. The food was roasted for 15 minutes at approximately 190 ° C in a baking oven. The papillote was removed from the oven and tested. The preparation tastes like thyme and bay leaf.

Example 3

Frying pan application

Chicken meat is wrapped in the wrapping paper of Example 1 and placed in a hot pan. After 10 minutes of heating in the pan, the wrapped chicken is removed from the pan and the wrapping paper is removed. The chicken had a strong thyme and bay leaf flavor.

Example 4

Bread and bread previously cooked

In order to make a traditional bread dough, the dough is placed in the wrapping paper of Example 1. After 45 minutes in a baking oven at approximately 220 ° C, the wrapping paper is removed. The bread tastes like thyme and bay leaf.

Example 5 (reference example)

A wrapping paper was made according to the following method: a black tea was initially heated at 85 ° C for 20 minutes with a tea / water ratio of 1 to 5 by weight. This was followed by an extraction stage in a hydraulic press to separate the aqueous part from the tea fiber part. The recovered tea fiber portion was heated again at 85 ° C for 10 minutes with a tea / water ratio of 1 to 5 by weight. After further extraction (by pressing), the samples were then refined in a Valley whisk at 1.4% consistency for 10 minutes. After refining, cellulose fibers (a combination of abaca, soft and hardwood pastes, with the respective ratios: 60/10/30) were added to the fibrous tea residue with a tea fiber / wood pulp ratio of 5 to 1 by weight in order to make sheets by hand. The aqueous part was concentrated on an evaporator at a solids concentration of 50% and then coated on a sheet by hand in a manual size press. The soluble level is normally between 27 and 37% in dry finished product. The coated hand sheets were dried in a plate dryer.

Example 6 (reference example)

The following example demonstrates that the supply of soluble substances and active ingredients can be easily adjusted in the manufacturing process (either reduced or increased compared to a usual standard).

As a control, a conventional tea containing soluble substances in an amount of 26% (by weight) is used. The soluble content was measured by determining the weight of a given sample before and after extraction. In an independent experiment, a part of the same tea was subjected to a manufacturing process similar to example 4. The amount of soluble substances was adjusted in three different attempts to 5% (by weight; reduced level), to 26% (by weight ; usual level) and 50% (by weight; increased level) by adjusting the coating ratio during impregnation.

The experiment demonstrates that the reconstituted product can be used to provide a consistent level of supply of soluble substances / active ingredients, compared to natural products that generally show inherent variability.

Example 7 (reference example)

Thyme leaf reconstitution

A reconstituted product was made according to the following method: thyme ( Thymus vulgaris) was initially heated at 85 ° C for 20 minutes with a thyme / water ratio of 1 to 5 by weight. This was followed by an extraction stage in a hydraulic press to separate the aqueous part from the thyme fiber part. The recovered thyme fiber portion was heated again at 85 ° C for 10 minutes with a thyme / water ratio of 1 to 5 by weight. After further extraction (by pressing), the fibrous part was then refined in a Valley whisk at 1.4% consistency for 10 minutes. After refining, cellulose fibers (a combination of abaca, soft and hardwood pastes, with the respective ratios: 60/10/30) were added to the fibrous residue of thyme with a ratio of thyme fiber / wood pulp 5 to 1 by weight and then a moisture resistance agent was added to the fibrous portion at a level of 5% by weight in order to make sheets by hand. The aqueous part was concentrated on an evaporator at a solids concentration of 50% and then coated on a sheet by hand in a manual size press. In this example, the product was produced with an extract content of 30%, which is the soluble content of the starting material of the experiment. The coated hand sheets were dried in a plate dryer.

Example 8 (reference example)

Reduction of microbiological load of tea through the reconstituted procedure

The reconstituted tea material produced during experiment 5 was analyzed against original tea material. Bacteria counts (aerobic plate count after 48 hours at 30 ° C) were carried out. The results are shown in the following table:

The results show that the reconstitution procedure reduces the microbiological load. The temperatures applied throughout the procedure have a lethal effect on the microorganisms.

Example 8 (reference example)

A reconstituted product was made according to the following method: coffee ( Coffea spp) was initially heated at 60 ° C for 20 minutes with a coffee / water ratio of 1 to 5 by weight. This was followed by an extraction stage in a hydraulic press to separate the aqueous part from the coffee fiber part. The part of recovered coffee fiber is heated again at 60 ° C for 10 minutes with a coffee / water ratio of 1 to 5 by weight. After further extraction (by pressing), the fibrous part was then refined in a Valley whisk at 1.4% consistency for 10 minutes. After refining, cellulose fibers (a combination of abaca, soft and hardwood pastes, with the respective ratios: 60/10/30) were added to the fibrous coffee residue with a coffee fiber / wood pulp ratio of 5 to 1 by weight and then a moisture resistance agent was added to the fibrous part at a level of 5% by weight in order to make sheets by hand. The aqueous part was concentrated on an evaporator at a solids concentration of 50% and then coated on a sheet by hand in a manual size press. In this example, the product was produced with an extract content of 30%, which is the soluble content of the starting material of the experiment. The coated hand sheets were dried in a plate dryer.

Example 9 (reference example)

Reconstitution of cocoa husks

A reconstituted product was made according to the following method: cocoa husks ( Theobroma cacao) were initially heated 60 ° C for 20 minutes with a cocoa / water shell ratio of 1 to 5 by weight. This was followed by an extraction stage in a hydraulic press to separate the aqueous part from the cocoa shell fiber part. The portion of recovered cocoa shell fiber was heated again at 60 ° C for 10 minutes with a cocoa / water shell ratio of 1 to 5 by weight. After further extraction (by pressing), the fibrous part was then refined in a Valley whisk at 1.4% consistency for 10 minutes. After refining, cellulose fibers (a combination of abaca, soft and hardwood pastes, with the respective ratios: 60/10/30) were added to the fibrous cocoa shell residue with a cocoa shell / wood pulp ratio 5 to 1 by weight and then a moisture resistance agent was added to the fibrous portion at a level of 5% by weight in order to make sheets by hand. The aqueous part was concentrated in an evaporator at a solids concentration of 50% and then coated on a sheet by hand in a manual size press. In this example, the product was produced with an extract content of 34%, which is the soluble content of the starting material of the experiment. The coated hand sheets were dried in a plate dryer. Example 10 (reference example)

Reconstitution of cocoa husks

A reconstituted product was made according to the following method: cocoa husks ( Theobroma cacao) were initially heated at 60 ° C for 20 minutes with a cocoa / water shell ratio of 1 to 5 by weight. This was followed by an extraction stage in a hydraulic press to separate the aqueous part from the cocoa shell fiber part. The portion of recovered cocoa shell fiber was heated again at 60 ° C for 10 minutes with a cocoa / water shell ratio of 1 to 5 by weight. After further extraction (by pressing), the fibrous part was then refined in a Valley whisk at 1.4% consistency for 10 minutes. After refining, cellulose fibers (a combination of abaca, soft and hardwood pastes, with the respective ratios: 60/10/30) were added to the fibrous cocoa shell residue with a cocoa shell / wood pulp ratio 5 to 1 by weight and then a moisture resistance agent was added to the fibrous portion at a level of 5% by weight in order to make sheets by hand. The aqueous part was concentrated in an evaporator at a solids concentration of 50%. Then, cocoa extract was added to the liquor. Then, the combination of cocoa extracts and the concentrated aqueous part was coated on a sheet by hand in a manual size press. In this example, the product was produced with an extract content of 34%, which is the soluble content of the starting material of the experiment. The coated hand sheets were dried in a plate dryer.

Claims (14)

1. Use of wrapping paper to wrap, flavor, or prepare food, wherein the wrapping paper comprises a layer of a fibrous plant product and a plant extract applied thereto; in which the wrapping paper does not contain nicotine, aluminum, heavy metals and / or pesticides; wherein the flavoring transfers a specific aroma, flavor and / or taste to the food that is treated with the wrapping paper; Y in which the wrapping paper inside the meal is used in the preparation. 2. Use according to claim 1, wherein the food is selected from meat, fish, cheese, pastries, insects, vegetables and fruits, wherein the food is optionally used in an unprocessed or preprocessed form. 3. Use according to claim 2, wherein the food is preprocessed by cooking, adding salt, smoking, fermenting, penetrating, pressing, scratching, cutting, softening, or any mixture thereof. 4. Use according to any one of claims 1 to 3, wherein the wrapped food is cooked, fried, roasted, barbecued and / or baked, in which optionally cooked, fried, roasted, barbecued and / or baking is carried out inside or in a cooking, frying, roasting, barbecue and / or baking device. 5. Use according to any one of claims 1 to 3, wherein the wrapped food is stored for a specific period of time. 6. Use according to any one of claims 1 to 3, wherein the food is wrapped to marinate the food. 7. Use according to any one of claims 1 to 6, wherein the wrapping paper is in the form of baking paper, sheets, sheet-like shapes, sticks, bands, containers, cups, bags, papillotes, boxes, housings, cylinders, bowls, jars, teapots, bottles or the like, straws or tubes, discs or sheets. 8. The use according to any one of claims 1 to 7, wherein the plant is selected from the group consisting of fruits, herbs, medicinal plants, tea, vegetables and / or spices, wherein optionally fruits, herbs, Medicinal plants, tea, vegetables and spices are selected from artemisia, citronella, basil, chamomile, chives, cloves, coffee, coriander, dill, garlic, ginger, ginseng, gingko, jasmine, lavender, mint, orange blossom, oregano, parsley , rooibos, rose of a hundred leaves, rosemary, thyme, turmeric, sage, pepper, chili pepper, stevia rebaudiana, tarragon, white tea, yellow tea, green tea, oolong tea, black tea, red tea, vanilla, green or red vine, violet and / or willow; and / or ajowan, carambola seeds ( Trachyspermum ammi), wild tomato ( Solanum centrale), horse celery ( Smyrnium olusatrum), dye palomilla ( Alkanna tinctoria), melegueta pepper, mbongo spice (mbongochobi), hepper pepper ( Aframomum danielli , A. citratum, A. exscapum), allspice (Pimenta dioica), Angelica ( Angelica archangelica), anise ( Pimpinella anisum), myrtle anise ( Syzygium anisatum), achiote (Bixa orellana), mastranzo ( Mentha suaveolens), asafetida ( Ferula assafoetida), asarabacara ( Asarum europaeum), alchemila ( Geum urbanum), avocado leaf ( Peresea americana), Aprilla ( Berberis vulgaris and other Berberis spp.), Basil, sweet ( Ocimum basilicum), basil, lemon ( Ocimum * citriodorum), Basil, Thai ( O. basilicum var. thyrsiflora), basil, purple basil (Ocimum tenuiflorum), bay leaf ( Laurus nobilis), bay leaf, India, tejpat, tamalapatra, boldo ( Peumus boldus), borage ( Borago officinalis), black cardamom ( Amomu m subulatum, Amomum costatum), black mustard ( Brassica nigra), blue fenugreek, blue melilot ( Trigonella caerulea), brown mustard ( Brassica juncea), caraway ( Carum carvi), cardamom ( Elettaria cardamomum), carob ( Ceratonia siliqua), gataria ( Nepeta cataria), bastard cinnamon ( Cinnamomum aromaticum), cayenne pepper ( Capsicum annuum), celery leaf ( Apium graveolens), celery seed ( Apium graveolens), periphery ( Anthriscus cerefolium), chicory ( Cichorium intybus), chili pepper ( Capsicum spp.), chives ( Allium schoenoprasum), myrrh, sweet myrrh ( Myrrhis odorata), Coriander, coriander leaves, coriander herb ( Coriandrum sativum), cinnamon, Indonesia ( Cinnamomum burmannii, Cassia Vera), cinnamon, Saigon or Vietnamese ( Cinnamomum loureiroi), cinnamon, true Ceylon ( Cinnamomum verum, C. zeylanicum), cinnamon, white (Canella winterana), myrtle cinnamon ( Backhousia myrtifolia), esclarea, sagel sage ( Salvia sclarea), clove ( Syzygium aromaticum), seed coriander ( Coriandrum sativum), balsamite ( Tanacetum balsamita), Cuban oregano ( Plectranthus amboinicus), cubeba pepper ( Piper cubeba), cotton weed ( Gnaphalium spp.), Culantro, culangot, long coriander ( Eryngium cometum ) foetum cuminum cyminum), curry leaf ( Murraya koenigii), curry plant ( Helichrysum italicum), dill seed ( Anethum graveolens), dill herb ( Anethum graveolens), elderflower ( Sambucus spp.), epazote ( Dysphania ambrosioides) , fennel ( Foeniculum vulgare), fenugreek ( Trigonella foenum-graecum), Filé powder, gumbo filé ( Sassafras albidum), Chinese ginger, krachai, Temu kuntji ( Boesenbergia rotunda), Greater galanga ( Alpinia galanga), Lesser galanga ( Alpinia officlan) , blue ginger ( Cyperus spp.), green grass ( Allium tuberosum), garlic ( Allium sativum), garlic leeks ( Allium ampeloprasum var. ampeloprasum), ginger ( Zingiber officinale), emperor cane ( Etlingera elatior) (Indonesia), gulf, Persian grass ( Heracleum persicum) (Iran), paradise grains ( Aframomum melegueta), Selim grains, Kani pepper ( Xylopia aethiopica) , Rustican radish ( Armoracia rusticana), Houttuynia cordatta (Vietnam), Huacatay, tagete, pericon ( Tagetes minuta), hyssop ( hyssopus officinalis), Indonesian bay leaf, daun salam ( Syzygium polyanthum), jasmine flowers ( Jasminum spp.), jimbu ( Allium hypsistum) (Nepal), common juniper ( Juniperus communis), Kaffir lime leaves, Makrud lime leaves ( Citrus hystrix) (Southeast Asia), kala zeera (or kala jira), black cumin ( Bunium persicum) (South Asia), seeds of Kawakawa ( Macropiper excelsum) (New Zealand), kencur, galangal, kentjur ( Kaempferia galanga), keluak, kluwak, kepayang ( Pangium edule ), kinh gioi, Vietnamese balm ( Elsholtzia ciliata), Indian toast ( Garcinia indica) (Indian pastry), korarima, cardamom from Ethiopia, fake cardamom ( Aframomum corrorima) (Eritrea), Koseret leaves ( Lippia adoensis) (Ethiopia ), lavender ( Lavandula spp.), lemongrass ( Melissa officinalis), lemongrass ( Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.), lemon iron rind ( Eucalyptus staigeriana) (Australia), lemon myrtle ( Backhousia citriodora ) (Australia), cedron ( Lippia citriodora), Leptotes bicolo r (Paraguay and southern Brazil), minor calaminta ( Calamintha nepeta), parliament, calaminta (Italy), licorice, licorice ( Glycyrrhiza glabra), lime flower, lime flower ( Tilia spp.), levistic ( Levisticum officinale), myristic ( Myristica fragrans), mahlab, cherry of Saint Lucia ( Prunus mahaleb), marjoram ( Origanum majorana), marshmallow ( Althaea officinalis), lentisk ( Pistacia lentiscus), mint ( Mentha spp.), mountain horopito ( Pseudowintera colorata), 'pepper wood' (New Zealand), hibiscus, abelmosco ( Abelmoschus moschatus), black mustard , mustard plant, mustard seed ( Brassica nigra), chestnut mustard , mustard plant, mustard seed ( Brassica juncea ), white mustard , mustard plant, mustard seed ( Sinapis alba), nasturtium ( Tropaeolum majus), absoda, kalonji, agenuz, arañuel (Nigella sativa), njangsa, ricinodendron ( Ricinodendron heudelotii) (East Africa), nutmeg ( Myristica fragrans) , strawberry eucalyptus ( Eucalyptus olida ) (Australia), oregano ( Origanum vulgare, O. heracleoticum, and other species), orris root ( Iris germanica, I. florentina, I. pallida), Pandano flower, kewra ( Pandanus odoratissimus), Pandano leaf, Pandano (Pandanus amaryllifolius, Paprika ( Capsicum annuum), paracress ( Spilanthes acmella, Soleracea) (Brazil), parsley ( Petroselinum crispum), pepper: black, white and green ( Piper nigrum), Pepper, Dorrigo ( Tasmannia stipitata) (Australia), long pepper ( Piper longum), mountain pepper, Cornish pepper ( Tasmannia lanceolata), peppermint ( Mentha piperata), peppermint, broadleaf ( Eucalyptus dives), perilla, shiso ( Perilla spp.), false pepper shaker ( Schinus molle ), Pandanus amaryllifolius, Brazilian pepper or pink pepper ( Schinus terebinthifolius), quassia ( Quassia amara) (bitter spice in snacks and some beers and strong wines), wild garlic, bear garlic ( Allium ursinum), rice paddy ( Limnophila) aromatic) (Vietnam), rosemary ( Rosmarinus officinalis), rue ( Ruta graveolens), safflower ( Carthamus tinctorius), for yellow, saffron ( Crocus sativus), sage ( Salvia officinalis), Saigon cinnamon ( Cinnamomum loureiroi), minor pimpinela ( Sanguisorba minor), bells ( Orchis mascula), sassafras ( Sassafras albidum), garden savory ( Satureja hortensis), savory ( Satureja montana), silfio, laser, laserpice (ancient Roman cuisine, ancient Greek cuisine), Japanese basil ( Perilla frutescens), aceas ( Rumex acetosa), acederilla ( Rumex acetosella), peppermint ( Mentha spicata), tuberose ( Nardostachys grandiflora or N. jatamansi), star anise ( Illicium verum), adurion ( Rhus coriaria), asperilla ( Galium odoratum), Szechuan pepper, pepper Sichuan ( Zanthoxylum piperitum), tarragon ( Artemisia dracunculus), thyme ( Thymus vulgaris), lemon thyme ( Thymus * citriodorus), Turmeric ( Curcuma longa), vanilla ( Vanilla planifolia), Vietnamese cinnamon (Cinnamomum loureiro i), Vietnam coriander ( Persicaria odorata), wild pepper ( Piper borbonense), Wasabi ( Wasabia japonica), aquatic pepper, spicy persicaria ( Polygonum hydropiper), water cress ( Rorippa nasturtium-aquatica), watt seeds (from approximately 120 spp. Acacia Australiana), white mustard ( Sinapis alba), lolot ( Piper sarmentosum) (Southeast Asia), serpol ( Thymus serpyllum), small flower oleander ( Epilobium parviflorum), savory ( Satureja montana), gaulteria ( Gaultheria procumbens), herb blessed, Bennet grass ( Geum urbanum), asperilla ( Galium odoratum), wormwood, absinthe ( Artemisia absinthium), yellow mustard ( Brassica hirta = Sinapis alba), Yerba buena, any of four different species, many of them unrelated, Za ' binding (herbs of the genus Origanum, Calamintha, Thymus, and / or Satureja), zedoaria ( Curcuma zedoaria); and / or aniseed tea (seeds or leaves), Asiatic sparkle leaves, artichoke tea, monarda, boldo, burdock, caraway tea, gataria tea, chamomile tea, Che Dang tea (Ilex causue leaves), tea Chinese of Fallapia japonica, chrysanthemum tea, cinnamon, coca tea, coffee leaf tea and coffee cherry tea, balsamino, lemon peel (including bergamot, lemon and orange peel), dandelion coffee, tea of dill, echinacea tea, elderberry, white mistletoe ( Viscum album), Essiac tea, fennel, gentian, ginger root, ginseng, goji, hawthorn, hibiscus, Ho Yan Hor herbal tea, honey bush, Moroccan, herb with fishy smell, hydrangea tea ( Hydrangea serrata Amacha), yiaogulan, Kapor tea, Kava root, kratom, kuzuyu, labrador tea, lapacho (also known as Taheebo), lemongrass, ginger and lemon tea, Lemongrass, Luo han guo, licorice root, linden, mint, mountain tea, Indian nimbus leaf, nettle leaf, New tea Jersey, noni tea, corn tea, peppermint leaf, pine needle tea, qishr, red clover tea, red raspberry leaf, roasted barley tea, roasted wheat, rooibos (rose hip), rose hip, petals hibiscus (hibiscus species; Also known as Bissap, Dah, etc.), Rosemary, Sagebrush, California Sagebrush, Sage, Cherry Petal Tea, Sage, Brown Rice Tea, Peanut, Escutellaria, (Sri Lankan Tea), Buckwheat Tea, lindera ( Lindera benzoin), spruce tea, Rhus typhina fruit, stevia, St. John's wort, tea plant ( Camellia sinensis), thyme, purple basil, sacred basil, Uncaria tomentosa, commonly known as cat's claw, Valerian, verbena ( Vervains), vetiver, Chinese pumpkin, wong lo kat, sprinkler, and / or yarrow; and / or azaí ( Euterpe oleracea, alfalfa ( Medicago sativa), arnica (Arnica Montana, pigeon grass ( Euphorbia hirta), astragalus ( Astragalus propinquus), Aprilla ( Berberis vulgaris), belladonna ( Atropa belladonna, mirtillo ( Vaccinium myrtillus), bitter melon ( Momordica charantia), bitter leaf ( Vernonia amygdalina), bitter orange ( Citrus * aurantium), cimifuga ( Actaea racemosa), blessed thistle ( Cnicus benedictus), blueberry ( genus Vaccinium), burdock ( Arctium lappa), nail of cat ( Uncaria tomentosa), cayenne ( Capsicum annuum), celery ( Apium graveolens), chamomile ( Matricaria recutita and Anthemis nobilis), Chaparral ( Larrea tridentata), chasteberry ( Vitex agnuscastus), chili ( Capsicum frutescens), cinchona, clove ( Syzygium aromaticum), small candelilla ( Senna occidentalis), comfrey ( Symphytum officinale), large cranberry ( Vaccinium macrocarpon), dandelion ( Taraxacum officinale), female ginseng ( Angelica sinensis), elder ( Sambucus nigra), Eucalyptus ( Eucalyptus globulus), white mistletoe ( Viscum album), evening primrose ( Oenothera spp.), fenugreek ( Trigonella foenum-graecum), holy herb ( Tanacetum parthenium), flax ( Linum usitatissimum), Garlic ( Allium sativum), ginger ( Zingiber officinale), gingko ( Gingko biloba), ginseng ( Panax ginseng and Panax quinquefolius), hydrastis ( Hydrastis canadensis), grapevine ( Vitis vinifera), guava ( Psidium guajava), hawthorn (specifically Crataegus monogyna and Crataegus laevigata), hoodia ( Hoodia castaño) of Indias ( Aesculus hippocastanum), candelaillo ( Equisetum arvense), barbasco ( Piscidia erythrina or Piscidia piscipula), kava ( Piper methysticum), qat, devil's tongue ( Amorphophallus konjac), kratom ( Mitragyna speciosa), kanna ( Sceletium tortuos ), Suosium tortuos (Sceletium tortuos ), Suosium tortuos lavender ( Lavandula angustifolia), lemon ( Citrus limon), licorice root ( Glycyrrhiza glabra), marigold ( Calendula officinalis), marshmallow ( Althaea officinalis), milk thistle ( Silybum marianum), Indian nimbus ( Azadirachta indica), noni ( Morinda citrifolia), Oregano ( Origanum vulgare), Papaya ( Carica papaya), peppermint ( Mentha x piperita), Echinacea purpurea ( Echinacea purpurea), Passionflower ( Passiflora), Red clover ( Trifolium pratense), Rosemary ( Rosmarinus officinal) , sage ( Salvia officinalis), alharma ( also known as Harmal) ( Peganum harmala), St. John's wort ( Hypericum perforatum), serenoa ( Serenoa repens), vine of the Thunder God ( Tripterygium wilfordii), thyme ( Thymus vulgaris), purple basil ( Ocimum tenuiflorum or sacred basil), turmeric ( Curcuma longa), umckaloabo ( Pelargonium sidoides), Valerian ( Valeriana officinalis), white willow ( Salix alba), and / or holy grass ( Eriodictyon crassifolium); and / or white tea, yellow tea, green tea, oolong tea, black tea, and / or red tea; including mixtures or combinations thereof. 9. The use according to any of claims 1 to 8, wherein the layer of fibrous plant product and / or wherein the plant extract comprises a combination of different plants or comes from the same plant or from different plants. 10. The use according to any one of claims 1 to 9, wherein the fibrous plant product layer comprises at least 70% fibrous plant product from a plant, or wherein the fibrous plant product layer and extract Vegetable comprise at least 70% of a plant extract from a plant. 11. The use according to any one of claims 1 to 10, wherein the wrapping paper is in the form of a fibrous web comprising from about 5% to about 100% (by weight) of herbal fibers, spices , medicinal plants, tea, fruits and / or vegetables. 12. The use according to claim 11, wherein the fibrous web comprises fibers of herbs, spices, tea, medicinal plants, fruits and / or vegetables and synthetic and / or cellulose fibers in a ratio of 40/60 (by weight ), 60/40 (by weight) or 80/20 (by weight). 13. The use according to any one of claims 1 to 12, further comprising synthetic and / or cellulose fibers. 14. The use according to any one of claims 1 to 13, further comprising a coating or impregnation with soluble part (vegetable extract) of fruits, vegetables, herbs, medicinal plants, and / or tea.